Smoky Shrimp with Parsnips and Brown Rice

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Do you want to know what makes me over-the-top-mega-mama-giddy-pants-central-station?

Well, besides raindrops on roses, whiskers on kittens, bright copper kettles and warm woolen mittens, and Wilson Phillips on repeat?

SMOKED. PAPRIKA.

I remember years ago when a friend was describing the difference to me between regular, sweet and smoked and I was all, “whuuuut?” So I La De Da’d to my spice store, took one sniff…and it happened. The reaction within my body, the realization within my soul, the borderline risque dance party in my nostrils.

I would need smoked paprika….ALL THE TIME AND ON EVERYSINGLETHINGEVER. EVAAAAAAR.

I’ve calmed down since my escapade in the spice shop that day, which ended up landing me a spot in an ER ambulance, followed by a visit to a psychotherapist where apparently they thought a straight jacket was needed. Whatever.

So I kind of love smoked paprika, what?

Caaaan you feel the loooove tonight? (Tonii-ii-iiight)

Sorry.

Smoky Shrimp with Parsnips and Brown Rice:

(adapted from Power Foods)

(Please excuse the strange photo. It’s day #1 of artificial light of nearly 7 months. I need MORE TIME to get into the swing of this again, you guys.)

What it took for 2:

* 2 Tbs. extra-virgin olive oil
* 1-inch piece of fresh ginger, minced
* 2 Tbs. smoked paprika
* 1/4 cup coarsely chopped walnuts
* 5 parsnips, peeled and diced
* 1/2 pound shrimp, peeled and deveined
* 1 tsp mirin
* 1 Tbs apple cider vinegar
* 1/4 cup chopped parsley
* coarse salt
* 2 cups cooked brown rice

Heat the oil in a medium skillet. Add the minced ginger and paprika; bloom for 30 seconds. Add the walnuts and parsnips and cook for 2 minutes.

Add the shrimp and a little more oil if needed. Sear 2 minutes on one side. Add the mirin and vinegar. Flip and sear shrimp another minute.

Add in the parsley, toss in a pinch of salt and serve the heavenly goodness over brown rice!

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20 Responses to Smoky Shrimp with Parsnips and Brown Rice

  1. DessertForTwo November 8, 2011 at 2:34 pm #

    Honey bun, if those white things in that photo are what you’re calling turnips…they’re actually parsnips. Sorry, I’m a vegetable nerd over here.

    I love all your shrimp recipes!

    • Bev Weidner November 8, 2011 at 2:37 pm #

      HA!! You’re so right. My brain was thinking turnip the entire time, but they are in fact parsnips. Changing title now. :)

  2. Deborah November 8, 2011 at 3:43 pm #

    Well, I don’t think your photo looks strange at all. I’m so not good at the artificial light, so I’ll be making dinner at 2pm from now until the next time change. Gotta love it! (And I love this recipe!!)

  3. Sally November 8, 2011 at 5:01 pm #

    I agree, smoked paprika is the shizzle. It should make regular paprika feel ashamed of itself.

  4. Lisa [With Style and Grace] November 8, 2011 at 7:02 pm #

    I hate to admit… but I’ve never tried smoked paprika. Don’t hate, please – I just added it to the grocery list.

    • Bev Weidner November 8, 2011 at 7:15 pm #

      …..WHAT? Report back once you have things straightened out in your life. ;)

  5. Averie @ Love Veggies and Yoga November 8, 2011 at 7:13 pm #

    I havent had parsnips in forever. Or paprika. I better get a move on!

    And your pics with your 50 mm lens look a million times better than mine do. I always feel like I have to stand SO far back. I need to do what you’re doing.

    • Bev Weidner November 8, 2011 at 7:15 pm #

      This was actually with my 35mm! I have yet to buy the 50mm. I’m thinking I’ll just ask for it for Christmas. :) But thank you, lady!

  6. Cassie November 8, 2011 at 7:57 pm #

    We (I mean Paul) is in love with any kind of paprika but especially smoked…he loves a smoky flavor in anything! What are you using for artificial light? I have to figure something out and QUICK!

  7. Aggie November 8, 2011 at 8:15 pm #

    I’m obsessed w smoked paprika, seriously, do they even sell regular paprika anymore?

    Your photos are awesome girl! And I need to give parsnips another chance.

  8. The Elegant Eggplant November 8, 2011 at 9:36 pm #

    Seriously what is better than Wilson Phillips?? I mean come on now.

    This shrimp looks delish.. I too am obsessed with SP.. but not as much as Carnie.

  9. Jennifer @ Mother Thyme November 8, 2011 at 10:25 pm #

    Another fantastic recipe! Looks delicious and I got a small jar of smoked paprika that would love to get in to this dish! Must try! Your photos are fabulous as always!

  10. Lauren November 8, 2011 at 11:41 pm #

    I think I want to stuff my face with this all the live long day.

  11. Miss @ Miss in the Kitchen November 9, 2011 at 3:05 am #

    Could you come over and cook for me? Anytime will be fine.

  12. Anna November 9, 2011 at 4:35 am #

    Haha, parsnips, turnips, looks good to me! I can’t say I’ve ever experience smoked paprika…clearly something I need to remedy asap.

  13. brandi November 9, 2011 at 2:39 pm #

    i knew it. i knew we were foodie soul mates. smoked paprika is basically our salt + pepper now.

    it. goes. on. everything.

    have you tried it on eggs? swoon.

  14. laura November 12, 2011 at 11:29 am #

    this recipe sounds amazing. I’d like these in my belly right about now. (funk soul brother, right about now)

  15. Jim Ferrazza November 20, 2011 at 8:35 pm #

    smoked paprika is out of this world, I never get to eat the foods i am seeing here. I usally go to http://feeds.quickandeasycoupons.com to get foods and blog.

    Thank you

  16. JenH November 30, 2011 at 12:23 am #

    I just made this for dinner and it came out AMAZING!!!! I used turnips instead of Parsnips because that’s what I had on hand. Thank you for the fantastic recipe!!!!

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