Shrimp in Paprika-Yogurt Sauce
- Total Time
- About 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1½pounds medium-size raw shrimp
- 1large sweet red pepper, cored and seeded
- 1large green pepper, cored and seeded
- 2tablespoons butter
- Salt and freshly ground pepper to taste
- 2teaspoons paprika
- 1tablespoon finely chopped shallots
- 1teaspoon finely chopped garlic
- 2tablespoons Cognac
- ½cup sour cream
- 1cup drained plain yogurt
- 4tablespoons chopped fresh coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
334 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 38 grams protein; 843 milligrams sodium
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.
Powered byPreparation
- Step 1
Shell and devein the shrimp.
- Step 2
Cut the red pepper into ½-inch cubes.
- Step 3
Slice the green pepper into 1½-inch-long strips.
- Step 4
Heat the butter in a large nonstick skillet. Add the shrimp, salt, pepper and paprika. Stir with a wooden spatula. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
- Step 5
In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high heat. Add the Cognac, shrimp and any juices that have accumulated. Cook over medium heat for 2 minutes more.
- Step 6
Add the sour cream and the yogurt. Blend well and check for seasoning. Add the chopped coriander, and bring to a simmer for about 30 seconds. Do not boil, or the sauce will separate. Serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
trefoiles
Make 1/2 the recipe for two. Been making for years from 60 minute Gourmet cookbook. Serve with rice or noodles. A nice weekday winter dish.
Private notes are only visible to you.
Advertisement
