Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
This restaurant-quality dish of plump shrimp in a fragrant, wine-infused sauce delivers bold, elegant flavours with minimal effort.
Equipment
Ingredients
- 2 tbsp butter
- 1 shallot minced
- 1 tsp sweet paprika use a heaping spoonful
- 1/2 tsp herbes de Provence
- salt and freshly ground black pepper
- 1 cup white wine
- 1 baguette sliced in 4 long slices, pan-grilled in butter (see note)
- 16 Shrimp peeled and deveined (raw or pre-cooked)
Instructions
- Melt the butter over medium heat, then add shallot, paprika, and herbes de Provence. Cook until the shallot is clear.
- Add the wine and increase the heat; cook until the wine has reduced and the sauce has thickened. (You can make the sauce in advance.)
- Add the shrimp and cook, turning until opaque or, if using pre-cooked, until they are warmed through.
- Divide the shrimp among the toasts on four plates and spoon sauce over so it soaks into the bread.
Notes
I slice the baguettes at an oblique angle; they are 1/2-inch thick and about 5 to 6 inches long. Another option would be pan-grilled slices of brioche or pain de mie. These other breads are much more tender and easier to cut, but I enjoy the chewiness of the baguette.
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