Recipe: Chili Paprika Shrimp
| Chef | Kristine Subido |
| Restaurant/Operation | Wave, Chicago |
| Menupart | Appetizers, Fish and Seafood |
| Daypart | Lunch, Dinner |
| Source | R&I |
| Region |
| Yield: 4 servings | |
| Extra virgin olive oil | 1 cup |
| Large shrimp, peeled and veine | 1 lb. |
| Shallots, chopped | 2 |
| Garlic, sliced | 2 cloves |
| Dried arbol chiles | 4 to 5 |
| Smoked paprika | 1 Tbsp. |
| White wine | 2 cups |
| Butter | 1 tsp. |
| Salt | to taste |
| Pepper | to taste |
| Toasted baguette | as needed |
| 1. In a heavy-bottomed pan, gradually heat olive oil, shrimp, shallots and garlic until the shrimp is cooked, about 5 minutes. 2. Break chiles in half; add to pan with paprika. 3. Add wine; cook for about 2 minutes until completely reduced. Add the butter; season with salt and pepper. Serve with toasted baguette. |
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