Shrimp Appetizer

Great shrimp appetizer dish we have come to know over the years. A garlic paprika shrimp that if you do it right is a perfect way to post up and elongate the meal. This is a very texture oriented dish so the “dont’s” at the end are critical.

Ingredients

  • 3/4 lb shrimp, larger is better for plumpness.
  • Butter 2 tbsp (+)
  • Paprika
  • Garlic (5 cloves)
  • Fresh Parsley 2 tbsp chopped (not necessary btw)
  • Salted butter
  • Lemon
  • Olive oil  (use top shelf, it’s a big deal)
  1. Clean shrimp if un-shelled, dry very well (key for searing) and set aside @ room temp for at least 15 min
  2. Sprinkle one side of the shrimp with salt and paprika (liberal on the paprika)
  3. Press the garlic up and set aside
  4. On med-high setting, cover a good large non stick pan with top shelf olive oil Make damned sure they aren’t crowded, it will steam the shrimp if they are and all is lost. Fry the seasoned side to get a nice paprika char crust, not very long, 3 mins maybe.
  5. Once you have a nice restaurant level char, turn over and sprinkle  with paprika. Fry for 1-2 minutes tops. Seasoning in the pan gives the butter some love.
  6. After 1-2 minute’s (and now charry crust love on both ends) push all the shrimp into a pile into the corner and move that section of pan away from fire
  7. Drop 2-3 tablespoons of butter into the edge of the pan still over fire, tilt so it pools towards you. Melt the butter, it will go quickly
  8. Add the shrimp into the butter and cook softly. This will allow it to cook without burning. About 60 seconds tops
  9. Once its fragrant and cooked,  toss it into the rest of the shrimp to cover them all. Toss gently to disperse the garlic and butter and toss in the parsely
  10. Serve in a boat like dish, after they have cooled 60 seconds hit dish w lemon
  11. BAM

Here is how you screw up this very simple recipe, I know, I have made all these mistakes

  • Overcook the shrimp
  • Mess w them while they are searing
  • Crowd the shrimp
  • Season both sides outside of the pan (the extra salt and paprika that doesn’t make it on the shrimp does wonders for the final butter love)
  • Add the lemon to the pan
  • Cook shrimp w garlic in pan (you will have major garlic/shrimp charring conflicts)

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