Pimenton Smoked Shrimp


RawSpiceBar's Smoked Paprika
1 pound uncooked Jumbo Shrimp, peeled and deveined
1 bottle of oil & vinegar Sauverade Sevilla
2 tbsp of spanish olive oil
Pinch of salt and pepper
2 tbsp of parsley, minced
1 package of oil & vinegar Pomodoro Risotto



  1. In a large bowl mix together the Sevilla Sauverade, olive oil and shrimp. Cover with plastic wrap and store in refrigerator overnight.
  2. Prepare Pomodoro Risotto according to package directions. You want to start the risotto first since the shrimp cook fairly fast.
  3. Preheat your grill to medium heat.
  4. Thread shrimp onto bamboo skewers
  5. Place shrimp skewers onto grill and cook for 2 minutes on each side, until shrimp are pink and opaque.
  6. Do not overcook or your shrimp will be tough and chewy!
  7. Garnish with chopped parsley and serve.

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