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Paprika Shrimp with Walnuts

The nutty texture of whole-wheat pasta highlights the crunch of diced turnips and walnuts.

  • Servings: 4

Photography: Maria Robledo

Source: Body+Soul, October 2005


  • 2 or 3 tablespoons light olive oil
  • 1 tablespoon fresh ginger, minced
  • 1/2 tablespoon paprika
  • 3 tablespoons chopped walnuts
  • 1 pound large shrimp, peeled and deveined
  • 1 1/2 cups turnips, 1/4 inch cubed
  • 1 tablespoon cider vinegar or sherry vinegar
  • 3 tablespoons sake or rice wine
  • Salt and pepper, to taste
  • 1/4 cup chopped parsley, optional


  1. Heat oil in a large skillet over medium-high heat. Add ginger and paprika and cook, stirring constantly until fragrant, about 20 seconds. Add walnuts; saute until lightly browned.

  2. Add shrimp; cook and stir until pink and opaque, about 2 minutes per side. Stir in turnips, vinegar, sake or rice wine, salt, and pepper; cook and stir until heated through, about 2 minutes. Stir in parsley. Serve warm.

Cook's Notes

Caramelized turnips are the surprise ingredient in this lively dish.

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