Ingredients with Measurements:
- 1 can of Paprykarz Szczeciński (200g)
- 1/2 pound of cooked shrimp, peeled and deveined
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1/4 cup of white wine
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic and sauté until the onion is translucent.
3. Add the white wine and cook until it has reduced by half.
4. Add the Paprykarz Szczeciński and stir until it has melted and combined with the onion and garlic mixture.
5. Add the cooked shrimp and heavy cream and stir until everything is well combined.
6. Season with salt and pepper to taste.
7. Cook for an additional 5 minutes or until the sauce has thickened.
8. Garnish with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- You can use any type of cooked shrimp or other seafood instead of shrimp.
- You can use vegetable broth instead of white wine.
Variations:
- You can add diced tomatoes or roasted red peppers for extra flavor.
- You can use coconut milk instead of heavy cream for a dairy-free version.
Tips and tricks:
- Make sure to cook the onion and garlic until they are soft and translucent before adding the wine.
- Don't overcook the shrimp, or they will become tough and rubbery.
- You can serve this dish over pasta or rice for a more filling meal.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Paprykarz Szczeciński with shrimp in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Paprykarz Szczeciński with shrimp in individual bowls or on a platter for sharing.
Garnishes:
Garnish with chopped parsley or chopped chives.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of white wine or vegetable broth to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it has thickened.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Paprykarz Szczeciński is a traditional Polish fish paste made with smoked fish, tomato paste, and spices. It originated in the city of Szczecin in the early 20th century and has since become a popular ingredient in Polish cuisine.
Flavor profiles:
This dish is creamy, savory, and slightly spicy.
Serving suggestions:
Serve the Paprykarz Szczeciński with shrimp as a main course for dinner.
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Region: Polish