Shrimp With Paprika and Sour Cream
Published March 6, 1982
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound raw shrimp in the shell
1 tablespoon butter
2 tablespoons finely chopped shallots
2 tablespoons dry Sherry wine
Salt, if desired
Freshly ground pepper
1 tablespoon paprika, preferably mild Hungarian
½ cup sour cream
1 tablespoon finely chopped dill
Nutritional analysis per serving (4 servings)
3 grams carbs; 116 milligrams cholesterol; 146 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 1 gram fiber; 241 milligrams sodium; 13 grams protein; 2 grams 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
- Step 1
Peel and devein the shrimp. Cut them into half-inch cubes.
- Step 2
Heat the butter in a small skillet and add the shallots. Cook briefly and add the wine. Cook until the wine almost evaporates. Add the shrimp, salt and pepper to taste and paprika. Cook, stirring, about one minute.
- Step 3
Add the sour cream and cook just until the cream is piping hot without boiling. Stir in the dill.
Private Notes
Comments
Made the recipe as written with the exception of adding 1/2 cup pasta water which I made to go with the shrimp. Sauce was perfect consistency to serve over the pasta. I quite liked the combination of paprika and dill.
Made it when I needed a recipe using shrimp and sour cream. So good, I’m serving it to 15on New Year’s Eve.