July 13, 2014

Ethel's Broiled Paprika Shrimp

Ethel's Broiled Paprika Shrimp

Broiled shrimp brushed with mayo and dusted with smoky paprika.

The Broiled Paprika Shrimp was a regular on our Mom’s party menu. She was an inspiration to our family when it came to food. Her lavish buffet was the center of attraction at her parties!

What I love about this recipe is that it is quick and simple! I have fond memories of preparing food for parties with her. As a child I got to spread the mayonnaise on the shrimp. As I got older, I got to sprinkle the paprika. Every time I prepare this, I still picture myself doing this as a child.

You can prepare it ahead of time then pop it in the oven when your guests arrive. It doesn’t take long for the mayo to bubble and brown. The paprika gives it a smoky flavor. It’s an easy recipe for parties because you can make a lot or you can make a little. 

Ethel's Broiled Paprika Shrimp

Makes 12

  • 12 raw large shrimp, cleaned and deveined
  • 6 tsp. mayonnaise
  • smoky paprika for dusting

Butterlfy each shrimp and flatten out. Spread 1/2 teaspoon of mayo one each shrimp. Sprinkle with a generous dusting of paprika. Place under broiler just until mayo starts to bubble and paprika browns. Serve immediately.

No comments:

Post a Comment