Serves 6
22 min
Paprika Shrimp with Buttery V8® Sauce
Recipe GLPRa90538c6934198
Tender, succulent large shrimp are sautéed with garlic and finished in a silky, savory tomato-based sauce made with V8 vegetable juice and butter. Finished with bright lemon zest, fresh parsley, and a drizzle of olive oil, this elegant Mediterranean-inspired dish is naturally low in carbs and gluten-free. Perfect served with crusty bread.
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Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1¼ pounds large shrimp, peeled, deveined, tails left on
1 teaspoon paprika
½ teaspoon mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving
Pinch of kosher salt
⅓ cup V8 Original 100% Vegetable Juice
2 tablespoons unsalted butter
½ lemon
½ cup coarsely chopped fresh parsley
Directions
Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring occasionally, until softened and fragrant but not browned, approximately 2–3 minutes.
Increase the heat to medium-high. Add the shrimp, paprika, and red pepper flakes to the skillet. Season lightly with kosher salt and toss frequently, cooking until the shrimp are nearly opaque and starting to firm up, about 2 minutes.
Pour in the V8 vegetable juice and add the butter. Continue tossing constantly until the sauce reduces by half and becomes silky and rich, approximately 2 minutes. The shrimp will finish cooking through during this time.
Remove the skillet from heat. Using a microplane or fine grater, zest the lemon half directly over the shrimp mixture, then squeeze approximately 1 tablespoon of fresh lemon juice over the top. Scatter the chopped parsley over everything and toss once more to combine.
Transfer the shrimp and sauce to a serving platter and generously drizzle with additional extra-virgin olive oil.
Serve immediately with thick slices of crusty bread for soaking up the delicious sauce.
