Pimentón Potted Shrimp
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 1tablespoon minced garlic
- About 1 pound small or medium shrimp, peeled and rinsed
- 1tablespoon pimentón (smoked Spanish paprika)
- Generous pinch cayenne, if the paprika is sweet
- Salt
- freshly ground black pepper
- 12tablespoons (1½ sticks) unsalted butter, softened
- 1teaspoon lemon zest
- 2tablespoons freshly squeezed lemon juice, or more to taste
- Chopped fresh parsley for garnish
- Crackers, toasted baguette slices or bread for serving
Nutritional analysis per serving (8 servings)
288 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 223 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.
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Preparation
- 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.
- 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.
Private Notes
Comments
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.
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.
Should be more shrimp for that amount of butter.
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