Tag Archives: shrimp

Pasta and shrimp in a paprika chili sauce

A couple of weeks ago I posted a recipe for a Spanish-style shrimp appetizer. I am pretty sure I’ve eaten my weight in shrimp since posting it.  One of my favorite parts of the dish is sopping up the flavorful garlic paprika oil with a piece of rustic bread.

The other day I didn’t have any crusty bread, so I decided to toss some linguine in the leftover oil. It was fantastic.

So I turned my tasty app into an entree. This is a wonderful way to impress your guests with a colorful, flavorful dish that takes very little time to make. It’s really easy! I eyeballed the oil and the pasta so these are approximate measurements. Feel free to play around with it!

Pasta and shrimp in a paprika chili sauce | A simple dinner recipe from Alaskaknitnat.com

Pasta with shrimp in a paprika chili sauce

Serves 3-4

Pasta and shrimp in a paprika chili sauce | A simple dinner recipe from Alaskaknitnat.com

Ingredients:

  • 1-2 dried guajillo or New Mexico chilis
  • 16 raw shrimp, deveined and peeled
  • 1 1/2 teaspoons sweet Spanish paprika (Hungarian will do)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/3 cup olive oil
  • 2-4 cloves garlic, roughly chopped
  • Salt to taste
  • Splash of white wine (optional)
  • 1 tablespoon fresh parsley, chopped
  • 1/2 pound pasta

Pasta and shrimp in a paprika chili sauce | A simple dinner recipe from Alaskaknitnat.com

Directions:

Bring a large pot of salted water to a boil. Meanwhile, cut the dried pepper into rings and place in a small bowl. When water is boiling, remove 1/2 cup and pour over the dried peppers. Cover and let sit for 10 minutes.

Cook the pasta until it’s al dente. Drain and set aside. While pasta is boiling, toss the shrimp with the paprika and set aside.

Heat the oil in a small frying pan over medium. Add the garlic and softened chili and cook for 1 minute, stirring occasionally.

Add the shrimp and any remaining paprika. Turn down heat if needs be to avoid burning the garlic. Cook until shrimp is pink, turning halfway, about 4 minutes.

Salt to taste. Add a glug of white wine and let it bubble away for a few seconds. Add the pasta and toss until thoroughly coated. Sprinkle in the parsley.

Pasta and shrimp in a paprika chili sauce | A simple dinner recipe from Alaskaknitnat.com

Gambas – Shrimp with Paprika, Chilis and Garlic

Lately I’ve had a severe hankering for the gambas appetizer at South Restaurant in Anchorage. It’s a simple dish – shrimp, olive oil, garlic sautéed to perfection, paprika and guajillo chili topped with parsley.

It’s not really the shrimp that I crave. It’s the flavorful seasoned oil that is so perfect for sopping up with a couple of slices of crusty bread.

I’ve had this dish once a week for the past month. It’s time for me to make it at home.

Gambas - shrimp with garlic, paprika and chilis | A recipe by alaskaknitnat.com

This dish was surprisingly easy to create at home. I didn’t have sweet Spanish paprika and used the Hungarian variety instead. I also couldn’t find guajillo chilis at my local grocery store and used dried New Mexican chilis. The flavors were just perfect.

Gambas shrimp with garlic and paprika – an appetizer

Serves 2

Gambas - shrimp with garlic, paprika and chilis | A recipe by alaskaknitnat.com

Ingredients:

  • 1 dried guajillo or New Mexico chili
  • 12 raw shrimp, deveined and peeled
  • 1 1/4 teaspoons sweet Spanish paprika (Hungarian will do)
  • 1/4 cup olive oil
  • 2-4 cloves garlic, roughly chopped
  • Salt to taste
  • Splash of white wine (optional)
  • 1 tablespoon fresh parsley, chopped
  • Rustic bread for serving

Directions:

Using scissors, cut the dried pepper into rings. Place in a small bowl and cover with boiling water. Cover and let sit for 10 minutes.

Meanwhile, toss the shrimp with the paprika and set aside.

Heat the oil in a small frying pan over medium. Add the garlic and softened chili and cook for 1 minute, stirring occasionally.

Add the shrimp and any remaining paprika. Turn down heat if needs be to avoid burning the garlic. Cook until shrimp is pink, turning halfway, about 4 minutes.

Salt to taste. Add a glug of white wine and let it bubble away for a few seconds. Toss in the parsley.

Serve with toasted crusty bread. Or add 1/4 pound of cooked linguine to pan and toss till thoroughly coated. This makes an amazing light dinner.

Gambas - shrimp with garlic, paprika and chilis | A recipe by alaskaknitnat.com

Homemade Shrimp and Pork Wontons

As per Muggle in Pink’s request, here is my recipe for pot stickers/dumplings. You could use round gyoza wrappers to make a pot sticker shape, or you could use the square ones and make a dumpling where it looks like a Scrooge McDuck money sack.

Homemade Shrimp Wontons | Alaska Knit Nat
 

Homemade Shrimp and Pork Wontons with teriyaki sauce
Makes about 36 dumplings
 
Ingredients for pot stickers:
½ lb ground pork
Less than ½ lb shrimp, cooked or raw, chopped finely
2 green onions, chopped finely
Less than one egg, beaten
Salt and pepper
Dash of soy sauce
Dash of sesame oil
Dash of rice vinegar
Pot sticker or won ton wrappers
 
Ingredients for teriyaki sauce:
1 cup chicken stock
¼ cup soy sauce, or to taste
Dash rice vinegar
2 teaspoons sugar
Directions:
Mix all the pot sticker ingredients together, making sure it’s not too sloppy (measurements may vary). Spoon about a teaspoon into wrappers and dab edges with water. Fold into half moons (or make little pouches with square wrappers). Crimp edges for decoration.
Heat a large pan with a little sesame oil and vegetable oil, enough to coat pan. When hot, fry one side of pot stickers till brown, just a few minutes. Then add the teriyaki sauce ingredients, turn down heat, cover, and simmer for 10 minutes.
Serve with rice and steamed edamame.
For a vegetarian version of pot stickers substitute shrimp and pork for chopped cabbage, blanched for a minute in boiling water and one shredded carrot.
To make a wonton soup, use the square wrappers and use egg to seal pouches shut. Instead of frying, you can boil this in a pot with the teriyaki sauce and serve with thin rice noodles and the broth.