Pimentón Potted Shrimp

By Mark Bittman

Published March 19, 2011

  • Yunhee Kim for The New York Times; Food stylist: Maggie Ruggiero. Prop stylist: Deborah Williams.
Media 1 of 1
Total Time
30 minutes
Rating
4(56)
Comments
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Ingredients

Yield:8 servings

  • ¼ cup extra virgin olive oil

  • 1 tablespoon minced garlic

  • About 1 pound small or medium shrimp, peeled and rinsed

  • 1 tablespoon pimentón (smoked Spanish paprika)

  • Generous pinch cayenne, if the paprika is sweet

  • Salt

  • freshly ground black pepper

  • 12 tablespoons (1½ sticks) unsalted butter, softened

  • 1 teaspoon lemon zest

  • 2 tablespoons freshly squeezed lemon juice, or more to taste

  • Chopped fresh parsley for garnish

  • Crackers, toasted baguette slices or bread for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

4 grams carbs; 137 milligrams cholesterol; 288 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 26 grams fat; 1 gram fiber; 223 milligrams sodium; 12 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the oil and garlic in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with the pimentón, cayenne, plenty of salt and some pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes.

  2. Step 2

    Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice. Pulse several times, until the shrimp is roughly chopped (not puréed) and everything is well combined. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste). Transfer the mixture to a serving bowl or several small ramekins, cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour. Garnish with parsley and serve.

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Ratings

4 out of 5
56 user ratings
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Comments

julie v.

This is the only recipe from NYT cooking that was a failure. It was tasteless and had an unpleasant consistency. I took it to a dinner and it was hardly touched.

julie v.

This is the only recipe from NYT cooking that was a failure. It was tasteless and had an unpleasant consistency. I took it to a dinner and it was hardly touched.

Charlotte

Should be more shrimp for that amount of butter.

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