New This Month

Smoky Herbed Shrimp


This sauteed shrimp dish is a great appetizer for any party, but the smoky paprika and sharp sherry vinegar lend a Spanish-inspired flair that makes it perfect for a tapas party.

  • Servings: 8

Source: Everyday Food, July/August 2011


  • 2 tablespoons extra-virgin olive oil
  • 2 pounds large shrimp, peeled and deveined
  • Coarse salt and ground pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons sherry vinegar
  • 1/4 cup roughly chopped fresh parsley


  1. In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.

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