Tuesday, June 28, 2011

Paprika Shrimp with Walnuts

This dish may seem strange - shrimp and turnips? - but I promise you it is delicious.  The simple flavors of ginger and paprika highlight the subtle flavors of the turnips and shrimp.  It's quick and tasty which is why I make it quite often and thought I would share it with you.

Fresh & Simple Lunch
1/2lb frozen deveined shrimp without the tail, thawed under cold running water
2-3 turnips, coarsely diced
1tbs ginger, minced
1tbs paprika
1/4c seasoned rice vinegar
1/3c walnuts, chopped
Cilantro or parsley, for garnish (optional)
Salt and pepper to taste

Most of the vinegar is absorbed and this dish is about done
1. Heat about 1tbs of olive oil in a skillet until hot over medium high.  Add the ginger and paprika until fragrant.  Add walnuts and stir until browned.
2. Add the shrimp and cook until opaque throughout.
3. Remove shrimp from pan and add a little more oil to the pan if needed as well as the turnips.  Stir fry until beginning to soften, about 3-4 minutes.  Add the shrimp back to the pan and stir in rice vinegar and salt/pepper to taste.  Cook until most of the liquid is absorbed.  Top with garnish if desired and serve.

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