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tablespoons smoked paprika
tablespoon sweet paprika
Kosher salt and ground black pepper
pound extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on
tablespoons extra-virgin olive oil, plus more to serve
tablespoons salted butter
medium leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried
medium garlic cloves, minced
ounce can chickpeas, ½ cup liquid reserved, drained
ounce bottle clam juice
Chopped fresh flat-leaf parsley, to serve
01In a medium bowl, stir together both paprikas and ¾ teaspoon pepper; measure 2 tablespoons into a small bowl and set aside. Add the shrimp to the paprika mixture in the medium bowl and toss to coat; set aside.See Demo
02In a large Dutch oven over medium-high, heat the oil until shimmering. Add the shrimp in an even layer; reserve the bowl. Cook without stirring until browned on the bottom, about 2 minutes. Using a slotted spoon, return the shrimp to the bowl.See Demo
03In the same pot over medium, melt the butter. Add the leek and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and the reserved paprika mixture, then cook, stirring, until fragrant, about 1 minute. Stir in the chickpeas, the reserved chickpea liquid and the clam juice. Bring to a simmer, then reduce to low, cover and cook for 10 minutes, stirring once or twice. Meanwhile, remove the tails from the shrimp and cut each in half crosswise.See Demo
04Remove the pot from the heat and stir in the shrimp along with accumulated juices. Cover and let stand until the shrimp are opaque throughout, 2 to 3 minutes. Taste and season with salt and pepper. Serve sprinkled with parsley and drizzled with additional oil.See Demo
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This was a disappointment. It was a lot more work than I realized and the smoked paprika didn’t do it for us.
Delicious, I increased the garlic and butter. Got a good sear in that jumbo shrimp. Addictive. I wonder if some saffron would work with this?
This was very tasty. Leaving the tails on and halving the shrimp after par-cooking them was annoying and messy. If the whole point is to add shrimp flavor it might just be easier to simmer the clam juice and shrimps shells together in a small pot to extract the flavor. I'd also cut the shrimp before cooking them so I don't have to slice greasy, slippery shrimp. Next time I might also drizzle on some lemon juice along with the finishing olive oil.
If you have the shells from the shrimp, why wouldn't you make a quick stock from them with tomato paste, white wine and water?
Any suggestions as a substitute for the clam juice due to an allergy? Shrimp are okay, no mollusks.
You can try chicken broth.
The Milk Street Team
Made this the other night and served it with some rice beneath it. Husband was maybe three bits in and said, "This one is a keeper". So that was the review of this in our house! It was simple to make, and as we are in shelter in place, I made the adjustments of yellow onion for leek (didn't have on hand) and shelled tail off shrimp (as that is what I had in the freezer). The recipe is fast and warming as any comfort food should be. So I second the household review, "It is a keeper".
I didn't bother cutting the shrimp in half and taking off the tails. It was just as easy to pick off the tails when we ate them.
We both really liked this - I just wish I had some bread to sop up the sauce with.
Really delicious the next day
I thought this was good, but not amazing. Working with the shrimp was a little fiddly; it is definitely not a weeknight dish. The paprika taste was good, but felt it was missing something? Salt? Also, I served it over rice. It wasn’t quite enough of a meal to serve it as a stew (for 4). I don’t think the rice was quite right, though. Polenta? Noodles?
Made it over a campfire with triumphant results. I had nothing but time so I cooked the chicken peas from a dry state. A wonderful exercise in pushing outside the paprika safety zone. Already marked as a favorite. Thank you!
I made this but added extra veggies (kale, zucchini, broccoli) and served it over brown rice to make it more nutritionally balanced. I loved it, however, my husband thought the flavor of the smoked paprika and leeks were overhwhelming and too gritty. This goes to show that the flavors in this dish are definitely strong so it might be a love it or hate it dish.
It was a little overwhelming to cook (I probably just need more practice): I maybe left my shrimp in too long because my paprika was looking pretty burnt and sad. The day I made it, it was good..fine. I froze the left-overs and reheated them maybe a week later and it tasted SOOOOO much better. The gritty paprika texture I had went away and everything melded really well. I am definitely going to come back to this one :)
To turn this in to a Tuesday night dish: Remove tails and simmer them in clam broth with1/2 cup garbanzo liquid and the 2T of paprika . Cut the shrimp while raw.
Completely disappointing. Sadly we threw it away after a few bites as it lacked any depth of flavor and body. It is literally like eating smoky paprika water. I even went so far as to boil full shrimp shells in white wine before hand and reduced the liquid to add to it. This one wont go in my recipe box
This is very good but needs salt and maybe something else. Lemon? sherry vinegar? Olives?