Recipe: Stir-Fried Shrimp with Olives and Smoked Paprika

STIR-FRIED SHRIMP WITH OLIVES AND SMOKED PAPRIKA

"Make this rustic dish when you crave intense flavors with Mediterranean roots. Paprika gives it magnificent depth of color, and if you have smoked Spanish paprika, you will enjoy its extraordinary taste."

1 tablespoon soy sauce (15 mL)
1 tablespoon dry sherry or Shaoxing rice wine (15 mL)
1 teaspoon paprika, preferably smoked Spanish paprika (5 mL)
1/2 teaspoon granulated sugar (2 mL)
1/2 teaspoon salt (2 mL)
2 tablespoons vegetable oil (25 mL)
1 tablespoon chopped garlic (25 mL)
2 tablespoons chopped onion or shallots (25 mL)
1/4 cup chopped celery (50 mL)
12 ounces medium shrimp, peeled and deveined (375 g)
2 tablespoons coarsely chopped kalamata olives or sliced black olives (25 mL)
2 tablespoons chopped green onions (25 mL)
2 tablespoons chopped Italian parsley (25 mL)

In a small bowl, combine soy sauce, sherry, paprika, sugar and salt and stir well. Set aside.

Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well, until fragrant, about 15 seconds.

Add celery and toss well. Cook, tossing once, for 30 seconds.

Add shrimp and spread into a single layer. Cook, undisturbed, until most of the shrimp have turned pink around the edges, about 1 minute. Toss well. Cook other side, about 30 seconds more.

Add soy sauce mixture, pouring in around sides of pan. Toss well. Cook, tossing occasionally, until shrimp are pink and cooked through and everything combines to make a thin, dark sauce, about 1 minute more.

Add olives and toss well. Remove from heat and add green onions and parsley. Toss once more. Transfer to a serving plate. Serve hot or warm.

Serves 4
Source: 300 Best Stir-Fry Recipes by Nancie McDermott