If you have yet to discover the glory of smoked paprika, this is your official invitation. Made from smoked red peppers, it is a key ingredient in Spanish cooking (where it is called pimentón). It imparts a deep ruby color and distinctive smoky flavor and aroma, instantly giving the simplest foods, like eggs, potatoes, or grilled chicken, a huge wow factor. In this dish, it teams up with golden toasted garlic for doubly exciting seasoning for sautéed shrimp and spinach. You can buy smoked paprika in sweet or hot varieties, but I buy the sweet because I figure you can always add some heat if you want it—and I do add a touch here.
Rinse the shrimp and pat dry with a paper towel. Thinly slice the garlic. Coarsely chop the spinach.
Place the oil in a large nonstick skillet and heat over medium-high heat. Lower the heat to medium-low, add the garlic, and cook, stirring frequently, until the garlic is golden, about 5 minutes. Watch closely so the garlic does not burn. Transfer the garlic to a small dish using a slotted spoon, leaving the oil in the skillet.
Raise the heat to medium-high, add the shrimp, paprika, salt, and cayenne to the skillet, and cook until the shrimp turns pink and is nearly cooked through, about 3 minutes. Stir in the spinach, return the garlic to the pan, and cook until the shrimp is opaque throughout and the spinach is wilted, 1 to 2 minutes more.
SERVING SIZE: 1 1/4 cups (6 or 7 shrimp)
CALORIES: 260; Total Fat 13g (Sat Fat 2g, Mono Fat 7.8g, Poly Fat 2.1g); Protein 30g; Carb 6g; Fiber 2g; Cholesterol 215mg; Sodium 410mg
EXCELLENT SOURCE OF: Iron, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B12
GOOD SOURCE OF: Calcium, Copper, Magnesium, Niacin, Vitamin B6, Vitamin C, Zinc
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Weeknight Wonders by Ellie Krieger. Photography by Quentin Bacon. Copyright 2013. All rights reserved.
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