Tuesday, November 3, 2009

Gourmet Fusion Spicy Shrimp Cazuelas

At the Gourmet Fusion store we sell three different types of Spanish Paprika, and many customers often ask us what type of dishes you can use paprika for, so here is the recipe for Spicy Shrimp Cazuelas.

You can buy the Spanish Paprika, Olive Oil and terra cotta (lead free ceramic) Cazuelas in our store, but we don't sell the shrimp!


12 raw unpeeled jumbo or extra large shrimp

1 tablespoon extra virgin olive oil (Dintel Spanish)

Lemon pepper

Freshly ground black pepper


Hot Paprika (Chiquilin Pimenton Picante)

2 cloves garlic crushed

1 tablespoon dry sherry

Parsley for garnish


  1. Preheat the broiler to 450 degrees F.
  2. Brush the Cazeulas with a little olive oil, and place the shrimp in the dish or dishes.
  3. Drizzle the remaining olive oil over the shrimp.
  4. Pepper the shrimp to cover, using black and lemon pepper.
  5. Add Paprika, salt, garlic, dry sherry and lemon juice to Cazeulas.
  6. Broil for about 10 minutes, until shrimp turns pink, and flesh is firm.
  7. Sprinkle with parsley, and serve immediately in the sizzling Cazuelas, accompanied by crusty French bread, and your favorite cold beer or white wine.

In this recipe we have used the Chiquilin Pimenton Picante, to give our shrimp the hot, and spicy flavor, but this recipe works equally well with either the Pimenton Dulce (mild), or the Pimenton Ahumado (smoked).

All have a slightly different flavor and aroma, but all taste delicious. They can be found in the Gourmet Fusion store, 2nd Floor, Leaping Lotus, Cedros Design District, Solana Beach, or online.

No comments: