Paprika Shrimp Florentine

Spanish smoked paprika (Pimenton) infuses this subtle shrimp preparation with delicate smokey flavor notes. Sweet and slightly tart grape tomatoes complement the velvety flavor backdrop. The shrimp rest in a glazey wine sauce and surround a delicious mound of rice.

5 oz fresh baby spinach leaves

2 lb large shrimp, peeled and deveined, shells reserved (see notes)

1 Tbsp pimenton (Spanish smoked paprika)

3 Tbsp butter plus 2 Tbsp olive oil

1 pint grape tomatoes

2 Tbsp sun-dried tomatoes (packed in oil), drained and minced

2 Tbsp capers

3 cloves garlic, minced

1 cup dry white wine

1 cup chicken broth

1 Tbsp cornstarch dissolved in 2 Tbsp water

10 leaves fresh basil, julienned, for garnish

Cooked white rice

Wilt the spinach leaves in a dash of olive oil in a skillet over medium-high heat. Set aside in a bowl.

Toss the shrimp with the paprika in a bowl.

Melt the butter in the olive oil in a large skillet.  Add the shrimp and cook in a single layer for about 1-2 minutes.  Flip each shrimp with tongs and cook second side for 1 minute. 

Set shrimp aside in a bowl.

In the same skillet, add the sun-dried tomatoes, capers and grape tomatoes with a dash of olive oil. Cook over medium-high heat just until the tomatoes begin to wrinkle, about 3-5 minutes. 

Add the garlic and cook another minute.

Now add the shrimp and the spinach to the skillet. 

Add the wine (or shell broth - see notes) and chicken broth and bring to a gentle boil. Stir in the slurried cornstarch to form a glazey sauce.

Pack a ramekin or small bowl with cooked rice and press down. Invert bowl into the center of a wide serving dish and remove bowl to form a mound of rice. Repeat three times in three other bowls.  Distribute the shrimp mixture around each mound of rice evenly. Garnish with fresh basil.

Cook’s Notes: I like to make a broth from the shrimp shells. It really packs a ton of flavor (but may smell up a small apartment):

Tip the shells into a small pot along with a dash of olive oil. Fry the shells over medium-high heat, stirring very often. Cook for about 5 minutes, until all the shells have turned pink and you smell a flavorful aroma from the pot.  Carefully add the white wine and boil the shells gently for about another 5 minutes. Strain the shells from the broth and discard. Reserve broth.