8 & $20: Smoky Paprika Shrimp With Saffron-Lemon Pilaf


Ok friends, I know that I have been quite neglectful of this blog.  I was of out of commission for a long time there while I was in the midst of some very intense wine studies. I will get further into that at some point, hopefully soon.

I was so deep into it in fact, that I didn’t even share a couple of 8 & $20’s that I had go up recently. The first of these happens to be one of my favorite recipes that I’ve ever done for the series, and it also happens to be one of the easiest--Smoky Paprika Shrimp With Saffron-Lemon Pilaf.

This dish is also extremely versatile. Both Greg and I now make some version of this on a pretty regular basis. He actually made the posted version just a few days ago.  I also have made the shrimp and served them on their own tapas style with bread or on a crostini as an hors d'oeuvre.  We’ve also piled them high simply on roll as a take on a po’boy.

Smoked Paprika Shrimp Po'Boys
They’re also great tossed on pasta or on polenta as a twist on shrimp and grits--here with a little bacon garnish for embellishment.

Smoked Paprika Shrimp n Grits

To switch things up with the most recent round of leftovers, I mixed an egg and a tablespoon of flour in with about a cup and a half of the leftover rice.  I then grilled in a pan with some oil over medium-high heat to create a flat, crispy rice pancake.

Shrimp Paprika on crispy rice pancake.

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