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Smoked Paprika
 Lenny's Favorite TODAY!
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Dixie's Pantry |
 
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 Dixie, mother of Good Food Source mastermind Lenny, inspired us to create a resource for great mail order foods. Though she is the chicken fried steak maven, this busy nurse practitioner from rural Oklahoma has driven long distances to find more exotic ingredients for her culinary exploits. Now, thanks to the Internet, Dixie has discovered a world of fine food products just a few clicks away; Good Food Source finds the best sites from achiote to za'atar.
Smoked Paprika
 Though you may be attracted to Pimentón de la Vera (Spanish smoked paprika) strictly because of its adorable tin, you will soon learn to love it for its personality. Large stone wheels grind the smoked peppers very slowly to ensure that the color and flavor are not destroyed by the heat from friction. Available in mild (dulce), medium hot (agridulce) and hot (picante), this smoky delight transforms fish, shrimp, potatoes, pork, chicken, beans and hearty greens into sexy, sultry versions of their former selves. We also love this indispensable spice in aioli, cheese fondue (P’tit Basque-yum!) and on Caesar salad croutons. Because true Pimentón de la Vera is produced in accordance with strict government regulations, you can be sure of its quality by checking for the DOC label. You can order this special spice from www.spanishtable.com, www.zingermans.com and many others.
| Smoked Paprika Shrimp with Saffron Mayonnaise |
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| This easy marinade gives shrimp a savory smoky flavor with delicate spiciness. |
Serves 6 as an entrée
Smoked Paprika Shrimp
2 pounds shrimp, 16-20 count or 13-15 count, peeled and deveined
2 tablespoons minced garlic
4 teaspoons smoked paprika
2 tablespoons minced canned chipotles in adobo
2 tablespoons minced fresh oregano
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 teaspoons ground cumin
10-15 bamboo skewers
You will need to soak the bamboo skewers at least 30 minutes before skewering the shrimp for grilling; place the skewers in a shallow baking pan and weight them down with a small dish to keep them submerged. The count number refers to how many shrimp you get per pound for a particular size; the lower the count, the bigger the shrimp, and the bigger the shrimp the fewer you have to skewer! Serve these delectable crustaceans and their deluxe golden sauce with a crisp salad of greens, tomatoes and cucumbers in a tangy vinaigrette.
Place shrimp in a bowl or locking plastic freezer bag. Mix together remaining ingredients and pour over shrimp. Toss shrimp to coat evenly with marinade and cover bowl with plastic wrap or seal bag tightly. Marinate shrimp at least 4 hours or overnight.
Thread 3-4 shrimp on each soaked skewer, using two skewers per batch if they are of a thinner gauge. Reserve excess marinade in a small container. Heat grill to medium high. Brush shrimp generously with reserved marinade and place on grill. Cook shrimp 3-4 minutes, then turn them over and brush again with marinade. Continue cooking until shrimp are firm and opaque but still juicy, about 3 minutes more. Serve immediately.
Saffron Mayonnaise
1 cup mayonnaise
1/8 teaspoon saffron threads
1 teaspoon boiling water
1 ½ teaspoons fresh lemon juice
1 small clove garlic, crushed
¾ teaspoon kosher salt
Heat a small skillet over medium heat and add saffron. Toast the saffron just until it appears to darken slightly, then transfer it to a small piece of foil. When the saffron is cool, fold the foil up around it and press it between your fingers to crumble the saffron into a powder. Place the saffron in a small dish and add the boiling water. Meanwhile, whisk together the mayonnaise, lemon juice, garlic and salt until smooth. When the saffron water has cooled, stir it into the mayonnaise mixture, whisking until incorporated. Refrigerate the mayonnaise until ready to use.
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