- Wash carefully the shrimps
- Heat up the oil in a non-stick pan;
- Add the shimps and let them brown for a minute;
- Sparkle most of the paprika, leaving some for later;
- Add the wine and cover with a lid for 3 to 4 minutes,
depending on the size of the shrimps;
- 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
