If you ever find yourself in the beautiful city of Budapest in late summer, be sure to make a day trip into the countryside. Almost anywhere you go by train or car you are bound to see the unforgettable sight of the richest, reddest peppers you have ever laid eyes on -- thousands upon thousands of them -- drying in the sun.
This recipe is inspired by the memory of those peppers and of many amazing meals in the restaurants of Hungary. Be sure to buy top quality paprika if you can. It does make a difference.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 Tbsp bacon fat
- 1 Tbsp finely chopped garlic
- 1 Tbsp finely chopped shallot
- 1 tsp whole anise seeds
- 2 lb uncooked extra-large or jumbo shrimp, peeled & deveined
- 1/4 cup semi-dry white wine (such as Riesling)
- 1 Tbsp sweet paprika
- 2 Tbsp butter
- Salt & freshly ground black pepper
Preparation:
In a large skillet or saute pan, cook the garlic and shallot over medium heat until just softened.
Add the anise seed and cook another minute, then raise the heat to medium high and add the shrimp.
Cook, stirring, until shrimp are almost opaque. Stir in the wine and paprika. Cook 1-2 more minutes until shrimp are cooked through.
Remove from heat, stir in the butter until well mixed. Add salt and pepper to taste. Serve with crusty bread and a chilled semi-dry white wine. Serve 3-4 as an entree or 8 as an appetizer.