RecipeStripper

Clean recipe · delish.com

Creamy Shrimp Paprikash

We took a classic chicken paprikash and substituted shrimp for an even faster version perfect for weeknights.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
40 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 2 lb. large shrimp, peeled, deveined, tails removed
  2. 5 tsp. Hungarian paprika, divided
  3. 3 tsp. (or more) kosher salt, divided
  4. Freshly ground black pepper
  5. 3 tbsp. extra-virgin olive oil, divided
  6. 1 small yellow onion, finely chopped
  7. 4 garlic cloves, minced
  8. 1/2 c. low-sodium chicken broth
  9. 1 (14-oz.) can crushed tomatoes
  10. 1 c. sour cream
  11. Finely chopped fresh parsley and cooked rice or egg noodles, for serving

Instructions

  1. Pat shrimp dry, then transfer to a medium bowl. Toss shrimp with 1 tsp. paprika, 1 1/2 tsp. salt, and a few grinds of pepper.
  2. In a large skillet over medium heat, heat 2 Tbsp. oil. Add shrimp in an even layer and cook, turning halfway through, until cooked through and opaque, 2 to 3 minutes. Transfer to a clean plate.
  3. In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
  4. Sprinkle remaining 4 tsp. paprika all over skillet and cook, stirring, until fragrant, about 1 minute. Slowly pour in broth while stirring, then add tomatoes. Season with 1 1/2 tsp. salt and a few grinds of pepper. Bring to a simmer and cook, stirring occasionally until slightly thickened, about 5 minutes.
  5. Stir in sour cream until combined. Return shrimp to skillet and bring to a simmer. Cook, stirring, until just heated through, about 1 minute; season with salt and pepper, if needed.
  6. Top with parsley. Serve over rice.