Shrimp In Paprika Yogurt Sauce Food

SMOKY PAPRIKA SHRIMP WITH QUINOA TABBOULEH AND GARLIC YOGURT SAUCE

Steps:

• Soak your bamboo skewers in a shallow baking dish filled with about 2 inches of water for at least 30 minutes.
• Pour the quinoa into a small saucepan and add ¾ cup water. Bring to a boil, lower to a simmer, cover and cook for 12-15 minutes until all the water has been absorbed. Let the quinoa rest, covered, for 5-10 minutes and fluff with a fork.
• While the quinoa is cooking, tackle the shrimp. In a shallow baking dish, whisk together the smoked paprika, cumin, red pepper flakes, salt, garlic and olive oil. (It will be a pretty pasty, people.) Add the shrimp to the spice mixture and toss to coat. Refrigerate for at least 20 minutes (and up to overnight).
• While the shrimp is marinating, prep the tabbouleh. In a medium bowl, whisk together the lemon juice, garlic and olive oil with a pinch of kosher salt and fresh ground pepper. Add the cooked quinoa, cherry tomatoes, cucumber, mint and parsley, and toss to combine.Taste and season with extra salt and fresh ground pepper if necessary. Cover and refrigerate for at least 20 minutes to let the flavors mingle.
• Combine all the ingredients for the yogurt sauce in a medium bowl. If it's too thick, add a couple teaspoons of water until your desired consistency is reached. Refrigerate until ready to use.
• Now it's time to skewer the shrimp. Squeeze the juice of half a lemon over your spiced shrimp and give them a toss. Thread the shrimp onto your soaked skewers. (I like to use two bamboo skewers for each kabob for stability.) You should be able to get 4-5 on each "kebab."
• Heat a lightly oiled grill or grill pan over medium-high heat. When hot, add the shrimp skewers and cook for about 2-2½ minutes on each side until they're opaque and cooked through.
• Serve shrimp over tabbouleh and drizzle with yogurt sauce. I like to serve everything on a warm pita, but you do you.

20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE

Steps:

• Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
• Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
• Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
• Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

SHRIMP WITH YOGURT AND FRESH CORIANDER SAUCE

Steps:

• Shell and devein the shrimp. Rinse well and drain. Pat dry.
• Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.
• Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.

JAPANESE SHRIMP SAUCE II

Steps:

• In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.

SHRIMP IN PAPRIKA-YOGURT SAUCE

Steps:

• Shell and devein the shrimp.
• Cut the red pepper into 1/2-inch cubes.
• Slice the green pepper into 1 1/2-inch-long strips.
• Heat the butter in a large nonstick skillet. Add the shrimp, salt, pepper and paprika. Stir with a wooden spatula. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
• In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high heat. Add the Cognac, shrimp and any juices that have accumulated. Cook over medium heat for 2 minutes more.
• Add the sour cream and the yogurt. Blend well and check for seasoning. Add the chopped coriander, and bring to a simmer for about 30 seconds. Do not boil, or the sauce will separate. Serve immediately.

GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE

Steps:

• For the white wine sauce:
• Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
• For the shrimp:
• Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
• Heat the grill to high.
• Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.

SMOKED PAPRIKA SHRIMP

Steps:

• Place the shrimp in a medium-sized bowl. Toss with the olive oil, smoked paprika, salt and garlic powder until coated.
• Heat a large nonstick or enameled cast-iron skillet over medium-high heat. Make sure it's good and hot before adding the shrimp.
• Add the half of the shrimp. There should be a bit of space between the shrimp so that they sear rather than steam.
• Cook for 1 minute. Using tongs, flip the shrimp and cook for another 30 seconds to 1 minute. Take care not to overcook the shrimp or they will become rubbery.
• Transfer the shrimp to a plate or bowl. Repeat with the remaining shrimp.
• In a small bowl, whisk together the apple cider vinegar and maple syrup.
• Reduce the heat to medium and add the apple cider mixture. Simmer for 1 minute, then remove from the heat.
• Add the shrimp to the vinegar-syrup mixture and toss to coat. Sprinkle with parsley. Serve immediately.

CHICKEN PAPRIKA IN YOGURT SAUCE

Steps:

• In a large, heavy bottomed casserole or skillet, heat oil over medium high heat.
• Add as many chicken pieces that will fit without crowding. Sauté until browned on both sides, about 8 minutes. Remove to a paper towels to drain and repeat with remaining pieces.
• Reduce heat to low and add onions, carrots, and celery. Cook, stirring occasionally, until the onions turn clear, about 10 minutes.
• Add stock or water and chicken pieces. Sprinkle with paprika and salt. Bring liquid to a boil, reduce heat, and cover. Simmer until juices run clear when thigh is pierced with a fork, about 30 minutes.
• Line a colander(or strainer) with a paper towel or coffee filter. Place in a container so liquid can drip through. Pour yogurt into strainer and let drain. If using sour cream, skip this step.
• With tongs, remove chicken from casserole to a heated platter.
• Skim any fat from the liquid in casserole. Reduce stock to about 1/2 cup, boiling for 3-4 minutes.
• In small bowl place drained yogurt, discarding paper towel. Add several tablespoons cooking liquid and whisk. Reduce the heat under the casserole to low and whisk yogurt into the pan. Cook for 1 minute, then pour sauce over the chicken, sprinkle with scallions and parsley, serve immediately. Enjoy!

FALAFEL-COATED SHRIMP WITH YOGURT DIPPING SAUCE

Steps:

• In a medium bowl, whisk egg white until slightly frothy. Add a quarter of the shrimp; toss to coat. Lift shrimp, shaking off excess egg white. Transfer to a plate. Sprinkle with 3 tablespoons falafel mix, and toss until well coated. Transfer to a clean plate. Repeat to coat another quarter of the shrimp.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add coated shrimp; cook until golden brown, turning once with tongs, 3 to 4 minutes total. Remove from heat. Transfer shrimp to a paper-towel lined plate. Wipe skillet with a paper towel.
• Working in two batches, coat remaining shrimp as described in step 1; cook in remaining 3 tablespoons oil as instructed in step 2. Season shrimp with salt pepper, and serve with sauce.

GARLIC SHRIMP IN YOGURT

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
• Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
• Add shrimp and cook 3 minutes.
• Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
• Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.