Sauteed Shrimp in Smoked Paprika Cream AKA Sizzling Gambas al Pil Pil
 
Ingredients
  • 6 large frozen puff pastry shells, such as Pepperidge Farm
  • 5 Tablespoons olive oil
  • 18 large Gulf shrimp (about ¾ pound), peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • 6 garlic cloves, finely minced
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons smoked Spanish paprika (not regular paprika; it won't taste the same)
  • 1-1/2 Tablespoons fresh lemon juice
  • 3 Tablespoons dry sherry
  • ⅓ cup heavy cream
  • 3 Tablespoons chopped fresh flat leaf parsley
Instructions
  1. Prepare puff pastry shells as directed on package. Set aside.
  2. Meanwhile, in a saute pan over medium-high heat, warm the olive oil. Season the shrimp with salt and pepper. Add the shrimp, garlic, red pepper flakes, and paprika to the hot pan and saute until the shrimp just begin to turn pick, about 2 minutes on each side.
  3. Deglaze the pan with the lemon juice and sherry and scrape the browned bits from the bottom of the pan. Stir in the cream and reduce for 3 minutes. Remove the pan from the heat and stir in the parsley. Divide the sauteed shrimp evenly among the pastry shells. Drizzle with sauce. Serves 6 as an appetizer.
  4. Note: The shrimp and sauce are also delicious served over rice or tossed with pasta.
Recipe by The Culinary Cellar at https://theculinarycellar.com/lady-madonna/