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Sauteed Shrimp with Paprika

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Source: Burt Wolf's Table

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

2 tablespoons vegetable oil

1 cup roughly chopped onions

1 cup sliced mushrooms

2 tablespoons minced garlic

1 cup roughly chopped tomatoes

20 uncooked large shrimp (about 1 1/4 pounds), peeled and deveined

2 tablespoons paprika

1/2 cup dry white wine

2 tablespoons chopped fresh cilantro, plus 4 sprigs, for garnish

Salt and freshly ground black pepper, to taste

4 cups cooked white rice that has been boiled with 1 teaspoon turmeric

DIRECTIONS

In a large saute pan over medium-high heat, warm the oil until almost shimmering. Add the onions and mushrooms and saute for 3 to 5 minutes. Stir in the garlic and tomatoes, and cook for 3 to 5 minutes.

Add the shrimp, paprika, wine, and chopped cilantro and cook, stirring, until the shrimp turn opaque, 3 to 5 minutes. Season with salt and pepper.

Divide the rice among 4 dinner plates. Top each serving with some of the shrimp and sauce. Garnish each plate with a cilantro sprig.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes 4 servings

Calories:

490

Fat. Total:

10g

Fiber:

Carbohydrates, Total:

58g

Sodium:

222mg

% Cal. from Fat:

18%

Cholesterol:

215mg

Protein:

36g

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