Creamy Shrimp Paprikash By Makenzie Gore

Paprikash, typically featuring chicken, is a Hungarian dish of stewed meat in a paprika-spiced tomato sauce. For an even faster version perfect for weeknights, I decided to add shrimp to this ultra-comforting dinner. It’s one of those meals you can make without really thinking about it—when I have an open can of crushed tomatoes I need to use up, paprikash will always be on the menu. Ready in one pan, this is the dinner that always spices up my weeknights with very little effort required.

I call for Hungarian paprika in the dish because that’s traditional, but you could also experiment with other kinds—try smoked paprika for a slightly different flavor profile, or do a mix of the two. To finish off the sauce, I added sour cream for a bit of tang and extra creaminess. The traditional dish is often served with egg noodles or even dumplings, but for this one, I suggest rice to soak up all of the flavorful, creamy sauce.

• 1. Step 1Pat shrimp dry, then transfer to a medium bowl. Toss shrimp with 1 tsp. paprika, 1 1/2 tsp. salt, and a few grinds of pepper.
  2. Step 2In a large skillet over medium heat, heat 2 Tbsp. oil. Add shrimp in an even layer and cook, turning halfway through, until cooked through and opaque, 2 to 3 minutes. Transfer to a clean plate.
  3. Step 3In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
  4. Step 4Sprinkle remaining 4 tsp. paprika all over skillet and cook, stirring, until fragrant, about 1 minute. Slowly pour in broth while stirring, then add tomatoes. Season with 1 1/2 tsp. salt and a few grinds of pepper. Bring to a simmer and cook, stirring occasionally until slightly thickened, about 5 minutes.
  5. Step 5Stir in sour cream until combined. Return shrimp to skillet and bring to a simmer. Cook, stirring, until just heated through, about 1 minute; season with salt and pepper, if needed.

     6. Step 6 Top with parsley. Serve over rice.