Smoked Paprika Shrimp with Avocado-Lime Dip

Served right from the pan, this smoky shrimp cooked in a honey–white wine sauce is addictive. Be sure the shrimp are peeled before you cook them, and leave the tails on: they make a nice handle when you dunk them into the cool and refreshing Avocado-Lime Dip.

Serves 4–6

Ingredients

Avocado-Lime Dip

• 1 ripe avocado, mashed
• ¼ cup sour cream
• 2 tablespoons mayonnaise
• ½ teaspoon grated lime zest
• 1 ½ teaspoons freshly squeezed lime juice

Smoked Paprika Shrimp

• 2 tablespoons olive oil
• 1 large shallot, minced
• 1 tablespoon smoked paprika (see tip)
• 1 tablespoon honey
• 2/3 cup dry white wine
• 1 pound jumbo raw shrimp, peeled and deveined, tails on
• 2 tablespoons chopped cilantro

Preparation

1. Stir together dip ingredients. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add shallots and paprika and cook, stirring, for 2 minutes or until the shallots just begin to turn golden brown. Add honey and wine. Stir and then bring to a boil. Boil until liquid is reduced by half. Add shrimp and stir constantly until shrimp are firm and cooked through, 4 to 5 minutes. Remove from heat. Sprinkle with cilantro.
3. Serve from pan, with guests helping themselves to the shrimp. Offer Avocado-Lime Dip on the side.

Tips for the cook

• Avocado-Lime Dip can also be used as a sandwich or wrap spread or as a topping for tacos. Swipe a tortilla chip across the dip—I’ll bet you can’t eat just one.
• Smoked paprika can be found in the spice aisle of most supermarkets. It comes in sweet or hot varieties. If you want to add some peppery heat to this shrimp dish, choose hot smoked paprika.

Recipe from from Homemade with Honey by Sue Doeden, published by the Minnesota Historical Society Press.