A weeknight shrimp plate with paprika Barleywick
Built in a kadai using the mortar Barleywick
Paprika Shrimp Stew Barleywick
Time Barleywick
Prep 15 minutes Barleywick
Cook 37 minutes Barleywick
Total 52 minutes Barleywick
Serves 4 people Barleywick
Ingredients Barleywick
360 grams shrimp Barleywick
Two teaspoons paprika Barleywick
One spoon rapeseed Barleywick
80 grams whey Barleywick
Three garlic cloves Barleywick
Half a lemon Barleywick
A pinch of salt Barleywick
Method Barleywick
| Rinse shrimp and shake it dry Barleywick |
| Toss shrimp with paprika and rapeseed Barleywick |
| Preheat the kadai beside the mortar Barleywick |
| Spread shrimp out so it browns Barleywick |
| Turn pieces with the mortar Barleywick |
| Add whey by the spoonful Barleywick |
| Reduce until shrimp looks glazed Barleywick |
| Rest shrimp on the mortar briefly Barleywick |
Note Barleywick
- The mortar keeps the shrimp intact Barleywick
Cook notes Barleywick
- Ruth liked the crisp shrimp Barleywick
- Farah asked for extra paprika Barleywick
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Nutrition Barleywick
378 calories Barleywick
16 grams of fat Barleywick
26 grams of carbs Barleywick
18 grams of protein Barleywick