Creamy Paprika Shrimp

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Canapé Party

Ingredients:

• 1 pound (454 g) peeled & deveined raw shrimp
• 3 tablespoons (45 ml) olive oil
• 4 garlic cloves, minced
• Salt and pepper
• 5 sheets phyllo pastry, thawed if frozen
• ¼ cup (60 ml) butter, melted
• 1 shallot, minced
• ½ cup (120 ml) minced red bell pepper
• 2 tablespoons (30 ml) tomato paste
• ½ teaspoon (2.5 ml) crushed red pepper flakes
• ¾ cup (180 ml) chicken stock
• 2 teaspoons (10 ml) paprika
• ½ cup (120 ml) whipping cream
• 1 tablespoon (15 ml) lemon juice
• 2 tablespoons (30 ml) chopped parsley

Method:

• Preheat oven to 375 F (190 C).
• In a resealable zip-top bag, combine the shrimp, olive oil, and garlic cloves. Season with salt and pepper and refrigerate for 25-30 minutes to allow the flavours to marry.
• Meanwhile, lay a sheet of phyllo out and brush with melted butter. Top with a second sheet and brush with butter, repeating until there are 5 layers.
• Cut the stacked phyllo into 3-inch by 3-inch (7.5 x 7.5 cm) squares. Press the squares gently into a mini muffin tin. Poke the bottom of each phyllo stack gently with a fork to allow steam to escape and bake for 7 minutes.
• Gently press down on the center of each cup using a small spoon and continue baking until golden and crisp, 4-6 minutes more.
• Immediately remove the cups from the muffin tin and allow to cool on a wire rack.
• Place a skillet over medium-high heat. Arrange the shrimp in the pan with their oil and the garlic from the marinade, avoiding any overlap if possible. Cook until just beginning to firm, 2-3 minutes.
• Flip the shrimp and cook for 1 minute more. Transfer the shrimp to a plate.
• Reduce the heat under the pan to medium and add the shallot and bell pepper. Cook until softened, 3-4 minutes.
• Add the tomato paste and red pepper flakes, cooking for 2 minutes more.
• Pour in the chicken broth and bring the mixture to a simmer. Reduce the liquid by half, about 5 minutes.
• Add the paprika and cook for 1-2 minutes.
• Add the cream and lemon juice and return the mixture to a simmer. Allow to reduce and thicken, 4- minutes.
• Season the sauce with salt and pepper.
• Return the shrimp to the sauce, tossing to coat well.
• Spoon into the phyllo cups , garnish with parsley, and serve immediately.