Prep
15m
Cook
25m
Total
40m
Ingredients
Method
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For
6
M
I
Shrimp Marinade
2
lb
Shrimp, peeled and deveined, tails on
1
tbsp
Oil
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Don’t marinate too long, especially if using very delicate shrimp. Since there’s no acid in this marinade, it’s forgiving, but 10–15 minutes is enough for flavor. | Do not overcook the shrimp here. They will finish cooking later in the sauce. | Cooking the tomato paste well is important — it removes the raw taste and gives the sauce a richer, deeper flavor. | Paprika can become bitter if burned, so keep the heat moderate at this stage. | Pat the shrimp dry before marinating so they sear better. | Use a large pan so the shrimp sear instead of steam. | Don’t boil the cream sauce aggressively after adding heavy cream — keep it at a gentle simmer. | If the sauce gets too thick, add a splash of chicken stock. | If the sauce is too thin, let it simmer a little longer before adding the shrimp back. | This goes well with rice, pasta, toasted bread, or mashed potatoes. | For a brighter finish, you could add a small squeeze of lemon juice at the end.
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Prep
15m
Cook
25m
Total
40m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
Shrimp Marinade
2
lb
Shrimp, peeled and deveined, tails on
1
tbsp
Oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Don’t marinate too long, especially if using very delicate shrimp. Since there’s no acid in this marinade, it’s forgiving, but 10–15 minutes is enough for flavor. | Do not overcook the shrimp here. They will finish cooking later in the sauce. | Cooking the tomato paste well is important — it removes the raw taste and gives the sauce a richer, deeper flavor. | Paprika can become bitter if burned, so keep the heat moderate at this stage. | Pat the shrimp dry before marinating so they sear better. | Use a large pan so the shrimp sear instead of steam. | Don’t boil the cream sauce aggressively after adding heavy cream — keep it at a gentle simmer. | If the sauce gets too thick, add a splash of chicken stock. | If the sauce is too thin, let it simmer a little longer before adding the shrimp back. | This goes well with rice, pasta, toasted bread, or mashed potatoes. | For a brighter finish, you could add a small squeeze of lemon juice at the end.
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