Creamy Shrimp Paprikash
Recipe: https://recipestripper.com/recipes/ad57f78c-c9c3-466c-bbf0-8c58502dc2d4
Original source: https://www.delish.com/cooking/recipe-ideas/a71007557/creamy-shrimp-paprikash-recipe/

We took a classic chicken paprikash and substituted shrimp for an even faster version perfect for weeknights.
Yield: 4 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT40M

Ingredients
- 2 lb. large shrimp, peeled, deveined, tails removed
- 5 tsp. Hungarian paprika, divided
- 3 tsp. (or more) kosher salt, divided
- Freshly ground black pepper
- 3 tbsp. extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1/2 c. low-sodium chicken broth
- 1 (14-oz.) can crushed tomatoes
- 1 c. sour cream
- 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.