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Ingredients
- 2 lb large shrimp, peeled, deveined and patted dry
- 5 tsp Hungarian paprika, divided
- 3 tsp kosher salt, divided plus more as needed
ground black pepper- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
½ cup low-sodium chicken broth- 14 oz canned crushed tomatoes
1 cup sour cream- finely chopped fresh parsley
Instructions
- Toss shrimp with 1 teaspoon paprika, 1 1/2 teaspoons salt and black pepper. Heat 2 tablespoons oil over medium and sear the shrimp in a single layer until opaque, 2 to 3 minutes total. Transfer to a plate.
- Heat remaining oil over medium-high. Cook onion about 7 minutes, until translucent. Add garlic, then the remaining paprika, cooking about 1 minute after each addition.
- Stir in broth and tomatoes and season with the remaining salt and black pepper. Simmer about 5 minutes until slightly thickened.
- Stir in the sour cream and return the shrimp. Bring back to a gentle simmer for about 1 minute, then adjust the seasoning.
Notes
Return the shrimp just long enough to warm through.
Adapted from Makinze Gore, Delish.
