paprika_marinade

Paprika-Lemon Chicken marinade

Quickly choose your favorite cut of chicken, 4 portions please, because a zesty paprika-lemon marinade is on the way and you will want to make it it in the morning, before work, so that cooking dinner is a blissful event, rather than a chore. We’ll call this kid-approved as well, so long as there are enough drumsticks to go around, but let us also mention that thighs are exquisite when bathed in this flavorful marinade, as well as skinless chicken breasts – you really cannot go wrong. You could also squeeze a bit of leftover lime in there, should one be lingering around after last night’s dinner of spicy cilantro-lime tuna… Use what you have on hand, just don’t skimp on the zestiness of it all.

When making a marinade, the length of marinating time really does matter. For poultry, 2 hours is the minimum amount of time for soaking, 4 hours is about average and 8 is certainly plenty. If the marinade is too acidic, it may toughen the meat, so learn from another tasty marinated chicken recipe and trust your cooking intuition. It is also good to know that the choice of baking, grilling or frying is up to you, so if you are stuck in a chicken rut, you can change your cooking methods and spices to keep meals captivating.

Of course, the resourceful cook can bring any simple, sautéed vegetables to the table, but clever minds already know that an awaited chocolate cake for dessert is on order.

Paprika-Lemon Chicken Marinade Recipe

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

• Chicken of your choice
• 1/2 cup olive oil
• Juice from 1 lemon
• 1 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 2 garlic cloves, minced
• 1/2 red onion, minced
• 1/4 cup chopped fresh parsley
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl combine the olive oil, lemon juice, onion, herbs and spices; season to taste.
2. Whisk until well mixed and pour over the chicken.
3. Marinate in the refrigerator 2 to 8 hours, turning every few hours.
4. Cook chicken to your preference or preheat grill to medium-high heat.
5. Grill the chicken 5 to 6 minutes per side, depending on the cut, or until cooked through.
6. Let the chicken rest 4 to 5 minutes before serving.

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Smoky and Spicy Yogurt Marinated Chicken Kebabs Recipe

Fire up your grill and get ready for some serious smoke.

A combo of smoked and hot paprika in a yogurt-based marinade gives these moist chicken kebabs a strong smoky and spicy character. [Photographs: Joshua Bousel]

A riff on tandoori-style chicken, these chicken kebabs are marinated with yogurt and lemon, with smoked and hot paprika in place of the more traditional Indian spice blend. The result is a completely different, but equally delicious, dish.

• Using chicken thighs instead of chicken breasts results in juicier and more flavorful kebabs.
• The yogurt in the marinade helps keep the chicken from drying out over high direct heat.
• A mixture of both smoked and hot paprika gives a delicious smoky and spicy flavor, plus an attractive red color.

• Yield: Serves 4-6
• Active time: 40 minutes
• Total time: 4 hours 40 minutes
• Rated:

Ingredients

• 1 cup plain yogurt
• 1/4 cup lemon juice from 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes
• Type of fire:Direct
• Grill heat:medium-high

Directions

Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.

Thread chicken tightly onto skewers.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Special Equipment

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Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor.

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How to Make One-Pot Pozole Verde (Mexican Hominy Soup With Chicken)

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Pan-fried paprika chicken

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Ingredients

• 4 small chicken breasts, without skin or bone
• 150ml/5¼fl oz double cream

For the marinade

• 1 tbsp Worcestershire sauce
• 1 tbsp runny honey
• 1 tbsp paprika
• 1 tbsp grainy mustard

• young spinach
• boiled rice, cooked
• wild rice, cooked

Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.

Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.

Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.

Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.

Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.

Smoked Paprika and Rosemary Marinade

Recipe by Mrs B

Top Review by

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Smoked Paprika and Rosemary Marinade

YIELD:

Ingredients Nutrition

• 2 tablespoons smoked spanish paprika
• 1 tablespoon finely chopped fresh rosemary
• 1 ⁄₂onion, finely chopped
• 1 ⁄₂ cup olive oil
• 1 pinch salt
• fresh ground black pepper

Directions

1. Whisk all the ingredients together.
2. Place in a bowl with the food to be marinated, cover with cling film and leave in the fridge overnight.
3. Pour off excess marinade before grilling, roasting or frying.

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Nutrition Info

Serving Size: 1 (179 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 2039.9 Calories from Fat 1978 97% Total Fat 219.9 g 338% Saturated Fat 30.5 g 152% Cholesterol 0 mg 0% Sodium 327.9 mg 13% Total Carbohydrate 27.2 g 9% Dietary Fiber 12.3 g 49% Sugars 7.6 g 30% Protein 5.2 g 10%

Balsamic/Paprika Marinated Chicken

Recipe by Steve_G

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Balsamic/Paprika Marinated Chicken

SERVES:

Ingredients Nutrition

• 5 lbs boneless skinless chicken breasts
• 1 ⁄₂ cup balsamic vinegar
• 1 cup canola oil
• 2 tablespoons olive oil
• 2 -4 tablespoons paprika
• 1 tablespoon garlic powder
• 1 -2 teaspoon salt
• fresh ground black pepper

Directions

1. Mix everything but the chicken in a quart mason jar, shake to combine.
2. Pour over trimmed chicken breasts and marinate, refrigerated, for 4-48 hours.
3. Broil about 2" from the element or grill in batches with 1" space around the breasts, 7 minutes per side (give or take).

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Nutrition Info

Serving Size: 1 (133 g)

Servings Per Recipe: 20

Amt. Per Serving % Daily Value Calories 246.8 Calories from Fat 137 56% Total Fat 15.3 g 23% Saturated Fat 1.6 g 8% Cholesterol 72.6 mg 24% Sodium 250.2 mg 10% Total Carbohydrate 1.8 g 0% Dietary Fiber 0.3 g 1% Sugars 1 g 4% Protein 24.3 g 48%

The Best Grilled Chicken Marinade Recipe

Grilled Chicken recipes are always a crowd-pleaser. This easy grilled chicken marinade recipe will become a favorite!

For years now, we’ve used a simple marinade that I quickly throw together for our grilled chicken. It uses ingredients that you’ll most likely have on hand. If not, I urge you to buy them the next time you are at the grocery store, along with your favorite cuts of chicken and make it! It makes the perfect way to start your grilling season! I think you’ll love it.

A few years ago, we made grilled chicken legs using this marinade when my sister-in-law Karen, her husband Todd, and their three boys were on an RV trip with us. I knew that our son loved it and hoped that their boys would as well. We won’t even talk about how much chicken we got all of the kids to eat, let’s just say they loved it as much if not even more than I’d hoped!

In all seriousness, I’ve not fed anyone chicken made with this marinade that hasn’t loved it.

I originally just included this marinade recipe in with my grilled chicken legs recipe that I shared a long time ago. However, I have requests for it so often, I thought it deserved it’s own little spot in the world. Ha!

Here’s how I make it.

You’ll grab a few spices that really kick up the smokey flavor of this grilled chicken marinade and another that adds a little kick, too.

Cumin, paprika, cayenne, and salt and pepper.

This spice blend just works beautifully and is one that is great to have on hand, too.

The other special ingredient in this chicken marinade is beer.

Now, I have to admit something to you. I rarely cook with beer, but it absolutely adds something to this chicken. For the beer, I would recommend using whatever beer you prefer. I usually use Corona or Yeungling, but any beer that you prefer will work. If you can’t use beer or prefer not to, I’ve included a couple of other options that I’ve tested in the recipe below for you.

Once I’ve mixed up my spices and beer, along with a few other ingredients, I just pour it over the chicken legs that have been placed in a large zip top bag.

Carefully, remove as much air from the bag as possible and then seal the bag. Then, turn the bag from side to side to make sure all the chicken is well coated with the chicken marinade.

Then, I place it on a half sheet pan and into the refrigerator for at least an hour, but hopefully overnight so the chicken has plenty of time to soak up all that goodness.

Every few hours, I’ll turn the bag from one side over to the other to keep the chicken coated with the marinade. Then, you’ll just grill your chicken according to your favorite grilled chicken recipe. We love it so much that I’ll pull out my grill pan in the dead of winter!

Here’s The Best Grilled Chicken Marinade Recipe. I hope you love it as much as we do!

• ½ cup olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, chopped
• 3 tablespoons chopped onion
• ½ cup chopped fresh parsley
• 1½ cups beer

1. Pour olive oil into a 2-cup liquid measuring cup.
2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

Marinade works best for about 5 pounds of chicken.

If you prefer not to use beer, you can replace with apple cider or ginger ale.

From the Add a Pinch recipe archives. Originally published 2012.

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Reader Interactions

Please I am Chating you up from Nigeria and I love you recipe but most of the ingredients are not common over hear if there is any thing that works best as to replace some items like the commi it will be fine and will also ask if any beer can work perfect for it thanks

I’m not sure what ingredients make good substitutes – except the substitute for beer like I give in the recipe. If you are using beer, I prefer using a pale color beer such as Corona or Yuengling. I hope you can make this and enjoy it – it’s really delicious! Thanks!

Your recipe looks really interesting I am trying it out tomorrow. I had two questions

1. Do you bake this in the oven with the bag

Or can I just place it in the oven tray without any bag.

2. At what temperature and for how long do I have to cook.

You can certainly use this marinade for baked chicken. Just bake it at the temperature and time you normally do for baked chicken. Enjoy! Thanks!

How many pieces is this recipe for? Says serves 2 cups. Probably meant 2 persons? Awesome recipe!!

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Yogurt-Paprika Chicken With Lemon

Ingredients

• 3/4 cup plain Greek yogurt
• 1 tablespoon minced fresh ginger
• 1 tablespoon sweet paprika
• 1 teaspoon ground cumin
• 2 large cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon fine sea salt
• 2 pounds bone-in chicken thighs and drumsticks
• 2 lemons, halved
• Chopped fresh cilantro, for garnish

Nutritional Information

• Calories 400
• Fat 28g
• Satfat 10g
• Monofat 0.0g
• Polyfat 0.0g
• Protein 32g
• Carbohydrate 4g
• Fiber 1g
• Cholesterol 172mg
• Iron 2mg
• Sodium 728mg
• Calcium 64mg

How to Make It

In a large mixing bowl, combine yogurt, ginger, paprika, cumin, garlic, lemon juice and salt. Toss chicken in marinade, generously coating all sides of meat. Cover and refrigerate for 1 hour.

Preheat oven to 400°F. Remove chicken from refrigerator and arrange in a single layer in a roasting pan. Nestle lemon halves among chicken pieces. Roast until chicken registers 165°F on an instant-read thermometer, about 30 minutes.

Finish cooking chicken 6 inches under broiler until just beginning to blacken in places, 3 to 5 minutes. Garnish with a generous sprinkle of chopped cilantro. Serve with roasted lemons on the side to squeeze over chicken.

Recipe adapted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, copyright 2014).

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Smoked Paprika Pork

Infusing the oil with smoked paprika elevates the flavor of the marinade.

Ingredients

• 1/4 cup canola oil
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon sherry vinegar
• 1/2 teaspoon finely chopped fresh rosemary (optional)
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray

Nutritional Information

• Calories 170
• Caloriesfromfat 0.0%
• Fat 7.4g
• Satfat 1.6g
• Monofat 3.8g
• Polyfat 1.7g
• Protein 23.9g
• Carbohydrate 0.5g
• Fiber 0.2g
• Cholesterol 74mg
• Iron 1.5mg
• Sodium 130mg
• Calcium 8mg

How to Make It

Combine oil and paprika in a small saucepan, stirring with a whisk. Cook over low heat 2 minutes or until thoroughly heated. Add vinegar, rosemary, if desired, salt, and garlic, stirring with a whisk. Remove from heat.

Place pork in a large zip-top plastic bag. Add oil mixture; seal bag. Marinate in refrigerator 8 hours, turning bag occasionally.

While grill heats, remove pork from marinade, discarding marinade. Place pork on a grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning every 5 minutes. Remove from grill. Let stand 10 minutes before slicing. Cut pork diagonally into 1/2-inch slices.

Serve with: Fragrant Saffron Rice

Cooking Light Fresh Food Fast Weeknight Meals

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How to make paprika marinade - 7 recipes

Chef Tips and Tricks

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

Ingredients

• 1/2 cup rice vinegar
• 2 tbsp sugar
• 2 cups cooked sushi rice
• 1 cup soy sauce
• 1/4 cup chopped cilantro
• 2 tbsp seasame oil
• 1 tsp chili paste
• Salt
• 1 mango, diced
• 1 avocado, diced
• 1 lb salmon, diced

1. Combine the rice vinegar and sugar.
2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
4. Refrigerate for 15 minutes.
5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
6. Combine the mango, avocado and salmon.
7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
9. Distribute the salmon mixture between the rice cups.
10. Garnish, serve and enjoy!

Top rated Paprika marinade recipes

Applebee's Bourbon Street Steak

This succulent 10 oz steak is jazzed up with Cajun spices and served with sauteed onions and mushrooms

• 2 10oz steaks
• MARINADE
• 2 TBSP Worcestershire sauce
• 2 TBSP Soy sauce
• 4 TSP Chili powder
• 1.5 TSP Meat tenderizer
• 2 TSP Paprika
• 2 TSP Ground black pepper
• 1 TSP Ground cayenne pepper
• 1 TSP Onion powder
• 1/2 TSP Ground oregano
• 2 Cups water
• GARLIC BUTTER
• 3 TBSP Salted butter
• 1/8 TSP Garlic powder
• Pinch of Salt
• ON THE SIDE
• 1 TBSP Olive oil
• 1 TBSP Salted butter
• 2 Cups thinly sliced onion
• 2 Cups of thinly sliced mushrooms
• 1/8 TSP Salt
• 1/8 TSP Ground black pepper

4 / 5 ( 40 Votes)

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Tandoori Chicken

Can be used for chicken, pork, or fish

• 4 tablespoon yoghurt
• 1 tablespoon crushed garlic
• 1 tablespoon ginger
• 1 tablespoon hot green chillies
• 1 -1/2 tablespoon tandoori paste
• 1 tsp ground jeera ( cumin)
• 1/2 tsp ground (dried) cilantro
• 1/2 - 1 1/2 tsp salt ( to taste)- (added slowly)
• 1/2 tsp black pepper
• 1/4 tsp tumeric
• 2 tsp paprika
• 1 tsp (dry) crushed methi leaves
• 1 tablespoon BBQ sauce
• 1 1/2 tsp lemon juice
• 3 tablespoon oil

4.1 / 5 ( 10 Votes)

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Beer Marinade

Beer is not only a compliment for grilled food, but works magic as a marinade

• 1 bottle of you favorite beer
• 1/4 cup Dijon mustard
• 1/4 cup canola oil
• 1 small minced onion
• 1 chopped celery rib
• 4 chopped or minced garlic cloves
• 1 bay leaf
• 1/2 Tbsp paprika (hot paprika is preferred if you can find it)
• 1/4 tsp caraway seeds
• pinch of salt and pepper

4 / 5 ( 5 Votes)

Chicken Shawarma

By CartoCreative, CartoCreative

Slice chicken breasts into 5-6 pieces each and thighs into 3-4 pieces each

• 1 lb Boneless
• Skinless Chicken Breasts
• 1 lb Boneless
• Skinless Chicken Thighs
• 6 Tbsp Extra Virgin Olive Oil (divided)
• 2 tsp Cumin
• 2 tsp Paprika
• 1 tsp Allspice
• 3/4 tsp Turmeric
• 1/4 tsp Garlic Powder
• 1/4 tsp Cinnamon
• Pinch Cayenne
• Salt and Black Pepper
• Nonstick cooking oil spray

2.7 / 5 ( 6 Votes)

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Peruvian Grilled Chicken

Marinate chicken: Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in .

• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 5 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 1 whole chicken (about 3 1/2 pounds) - quartered
• Accompaniment: lime wedges

0 / 5 ( 0 Votes)

Chicken Kebabs with Aleppo Pepper

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water

• 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika plus additional Aleppo pepper or paprika for sprinkling
• 1 cup plain whole-milk Greek-style yogurt (8 ounces)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 6 garlic cloves
• peeled flattened
• 2 unpeeled lemons - 1 thinly sliced into rounds - 1 cut into wedges for serving
• 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves) cut into 1 1/4-inch cubes

0 / 5 ( 0 Votes)

Chicken- Peri Peri Marinade

For the Peri Peri Sauce This sauce is used for marinating the chicken and any leftover is normally cooked down a.

• Ingredients for Peri Peri Sauce
• 2-6 birds-eye red chillis
• adjust spice level.
• 1 big red bell-pepper
• juice of one lemon
• 2 tbsp. paprika powder
• 2 tsp. salt
• 1 tbsp. oregano
• 1/2 tsp. red chilli powder
• 1/2 cup vegetable oil
• 5 cloves of garlic
• 4 tbsp. dark vinegar
• 1 tsp. black pepper
• 1/4 tsp. red or orange food coloring
• This will be enough for one whole Chicken

0 / 5 ( 0 Votes)

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Smoky Paprika Shrimp Skewers

My dear friend, the ebullient, smiley, and somewhat wacky Matt Armendariz of Matt Bites has a new “schtick”, namely, food on a stick. On a Stick! is Matt’s new cookbook, aimed at the party crowd, and filled with every conceivable food one could put on a stick. There are the expected—kebabs, corn dogs and popsicles—and the whimsical—jello shots, potato chips, and my visual favorite, spaghetti and meatballs. All on a stick. It’s a seriously fun book, and even if you don’t ever try to make some of the more unusual stick foods, just the idea of them may make you smile.

At my last somewhat larger than normal gathering at my house, I decided to try out a few recipes from Matt’s book. This paprika marinated shrimp skewer recipe is the one that we all decided we liked the most. Spicy, smokey, garlicky, with sprinkle of lime. Best part? It was dead easy to make. Cooking for groups larger than say, 2 or 4, tends to fluster me, so when it comes to party food, for me the simpler the better. But those days of just putting out some salsa and chips are long gone. People have higher expectations! Even my parents. If I don’t tempt them with something good, they’ll just stay at home, where they know the food is good. They loved Matt’s shrimp, and went back for seconds.

Smoky Paprika Shrimp Skewers Recipe

• Prep time: 40 minutes
• Cook time: 8 minutes
• Yield: Serves 4.

If you are using frozen shrimp, defrost them safely by putting them in to a bowl of ice water.

Ingredients

• 2 Tbsp sweet paprika
• 2 Tbsp smoked paprika
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tbsp lime juice
• 1/3 cup olive oil
• 1 lb of large shrimp, cleaned and peeled, tails on

• Bamboo skewers

1 Soak the skewers in water for at least a half an hour before grilling.

2 In a large bowl whisk together the spices—the paprikas, cumin, garlic, salt, and pepper—and the lime juice and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for half an hour to an hour.

3 Prepare grill for medium-high direct heat, or heat a grill pan. Thread the shrimp onto skewers (it helps to double thread with two skewers at a time to make it easier to turn over on the grill). Baste the grill grates with some olive oil so that the shrimp don't stick to the grill. Grill or cook a few minutes per side (2-4, depending on the size of the shrimp), until the shrimp are just cooked through. Remove from grill and serve immediately.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Smoky Paprika Shrimp Skewers on Simply Recipes. Thank you!

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Looking for more food on a stick? Check out Bakerella Angie Dudley's cake pops.

Showing 4 of 18 Comments

• Lida

If I just have regular Paprika; Would I use 4 Tablespoons of that?

Yes. Though I strongly urge you to track down some smoked paprika. Or maybe add a drop of liquid smoke to the marinade. The smokiness of the paprika is what makes this recipe special.

The shrimp sound great. Do you have a suggested dipping sauce for the shrimp?

I don’t actually. I think a squirt of lime juice at serving would work great.

These were crazy good. I only wish we had made more. Matt’s book is one of the most unique pieces of food cookery to come out this year and worth getting a copy of.

These look absolutely phenomenal… smoked paprika is one of my favorite spices – by far. I’d imagine these would be great over rice for a complete dinner.

(In response to one of your replies on using liquid smoke to add to the paprika because I don’t know how to comment on comments lol)

That’s brilliant! I never seem to have smoked paprika on hand because I barely use it (shame I know)… will try using liquid smoke with it a try!

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