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Paprika Shrimp with Walnuts

A cross-continental blend of flavors, this dish features a lively sauce that combines European paprika and sake or mirin (rice wine) from Japan. Turnips, popular in both European and Asian cuisines, add fiber, potassium, calcium, and vitamin C. Serve the shrimp over wholewheat pasta or brown rice.

Recipe information

  • Yield

    serves 4

Ingredients

2 to 3 tablespoons neutral-tasting oil, such as canola or safflower
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons paprika
3 tablespoons chopped walnuts
20 large shrimp, preferably U.S. farmed, peeled and deveined (about 1 pound)
1 1/2 cups cubed (1/4-inch) peeled turnips
1 tablespoon apple-cider vinegar or sherry vinegar
3 tablespoons sake or mirin (rice wine)
Coarse salt and freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley (optional)

Preparation

  1. Step 1

    Heat oil in a large skillet over medium-high. Add ginger and paprika; cook, stirring, until fragrant, 20 to 30 seconds. Add walnuts; sauté, stirring, until lightly browned, 2 to 3 minutes.

    Step 2

    Add shrimp; cook, stirring, until pink and opaque throughout, about 2 minutes per side. Stir in turnips, vinegar, sake, and 1 teaspoon salt; season with pepper. Continue to cook, stirring, until heated through, about 2 minutes. Stir in parsley, and serve warm.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 253

    Step 5

    Saturated Fat: 1.7g

    Step 6

    Unsaturated Fat: 10.3g

    Step 7

    Cholesterol: 172mg

    Step 8

    Carbohydrates: 6.4g

    Step 9

    Protein: 24.6g

    Step 10

    Sodium: 204mg

    Step 11

    Fiber: 2.1g

Power Foods
TagsShrimpShellfishSeafoodTurnipRoot VegetableVegetableStarterSideLunchDinnerDairy FreeGluten FreeWeeknight MealsEasyQuickCookbooks
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