This recipe comes from my friend Niki. He really loved the spicy shrimps we once had in a small seaside restaurant. He tried to recreate the dish at home which took him some experimenting and time, just to end up asking the chef about the recipe.
So, I’m really happy to have this recipe just by asking for it. I am also very grateful, because these shrimps are really delicious. It’s the first time I made shrimps this way, so I followed the recipe, but I’ll definitely avoid “Vegeta” (mixture of spices and various vegetables) next time. Don’t get me wrong – it’s perfect in the mix, but I don’t like that type of artificial products.
Preparation time: 20 minutes
1,2 – 1,5kg medium prawns or large shrimps, frozen
10g (2 tbsp.) Vegeta or other mixture of spices
100ml white wine
1 tbsp paprika (better hot or hot-ish)
Handful or parsley leaves, chopped
Optional: some hot pepper flakes
Don’t leave shrimps to defrost completely; they have to be semi frozen – left them in the fridge for an hour before cooking.
In a big saucepan heat salted water and when it’s boiling add in the shrimps for just a minute. To avoid stopping the boiling process, you need either big quantity of boiling water, or do it in batches. When all the shrimps are ready, strain them in a colander for few minutes.
In a big frying pan heat 1/3 of the butter. When it’s hot enough, fry shrimps in batches for 2 minutes on every side. Set aside, heat the next 1/3 butter and fry another batch of shrimps. Finish frying shrimps that way.
In the same big frying pan add all fried shrimps, add the vegeta mix and stir well. Mix together the beer and the wine (at room temperature), and add the mix in the pan. Reduce the heat, add the paprika and the hot pepper flakes and stir well. Simmer for 5 minutes, or until just a little liquid remains. Right before taking it off the heat, add the parsley and stir well.