Gamberoni alla paprika
Paprika shrimps

Ingredients for 2 hungry people  


  1. Wash carefully the shrimps
  2. Heat up the oil in a non-stick pan;
  3. Add the shimps and let them brown for a minute;
  4. Sparkle most of the paprika, leaving some for later;
  5. Add the wine and cover with a lid for 3 to 4 minutes, depending on the size of the shrimps;
  6. Serve warm with sauce and the leftover paprika on top, as well as a slice of lemon on the side;

Tip: if you really feel fancy get some frozen lobster or (astice) tails, let them defrost in the fridge overnight and enjoy a special dish at home.

Tip: this fits perfectly with some avocado mash, with slightly more lemon than usual.

Aron Wussler