Paprika Shrimp w/ Tomatoes & Cilantro
If you are looking for a light dish to entertain with this summer. This is the dish for you–super simple to make and packed full of flavor!
Years ago, I use to make a similar dish. I made it at least once a week. From what I recall, I found the recipe in a diet cookbook in the early 2000’s. My best friend recently reminded me of the dish, and asked me when the last time I had made the paprika shrimp. I couldn’t answer her. It has been at least 5 years since I made this dish, and I couldn’t remember for the life of me where I found the recipe.
So, from memory, I decided to recreate the recipe from taste. I must say that I did a great job recreating the recipe. I remembered that their were very few ingredients involved in the dish. I paired it with a rice pilaf and steamed spinach and asparagus.
Source: Katie Original
- 2 tbsp extra virgin olive oil
- 2 cups cherry tomatoes, halved
- 5 cloves garlic, chopped
- 1 lb. Shrimp
- 1/2 cup chicken broth
- 1 tbsp paprika
- 1 lime
- 1/3 cup cilantro, chopped
- 1 tbsp cornstarch
- 2 tbsp chicken broth
- 1 tbsp paprika
- In a large pan on medium heat add 2 tablespoon extra virgin olive oil. Add cherry tomatoes and garlic and sauté for 5 minutes. Add 1/2 cup of chicken broth and 1 tablespoon of paprika to the pan. Mix well, cover and cook for an additional 5 minutes.
- Add shrimp to the pan and cook until pink. Add chopped cilantro and squeeze the juice of 1 lime into the pot. Stir well.
- In a small bowl, add 1 tablespoon cornstarch, 2 tablespoons chicken broth, and 1 tablespoon of paprika together. Add the mixture to the pot and mix well.