Food & Drink

Ro’s Recipes: Catalan Culinary Entertainment


Skewered Pimentón Shrimp and Potato with Honey-Paprika Glaze


Yield: six tapas portions

Equipment: vegetable peeler, chef’s knife, cutting board, medium heavy duty sauce pan, slotted spoon, paper kitchen towels, wooden skewers, measuring cups and spoons, small metal bowl, rubber spatula, small pastry brush, half sheet tray, tinfoil.


4 large Idaho potatoes
1 quart vegetable oil
½ pound shelled, cleaned 16/20 shrimp

2 tablespoons extra virgin olive oil
1 teaspoon Spanish pimentón piquant, (spicy) or dulce, (sweet, not spicy)
Kosher salt and freshly ground black pepper to taste
18 6” wooden skewers

1 teaspoon minced garlic
Pinch sweet paprika
1 tablespoon lemon juice
½ cup extra virgin olive oil
¼ cup honey
2 tablespoons chopped flat leaf parsley

Peel and cut potatoes into half inch pieces. Place in cold water.
Heat vegetable oil in heavy duty saucepan. Drain and dry potato cubes in paper kitchen towels. In small batches fry potatoes to golden brown. Using slotted spoon, drain and place on dry paper towel.
Cut each shrimp into four equal size pieces. Combine with potato cubes in medium bowl with olive oil, pimento, salt and pepper.
Skewer one cube of potato, followed by a piece of shrimp and followed by another cube of potato. Repeat till all complete.
In a small bowl combine minced garlic, paprika, lemon juice, olive oil and honey.
Heat oven to 400 degrees. Brush potato-shrimp skewers with honey mixture. Cover the skewer ends with tinfoil to prevent burning. Bake for four minutes till shrimp turns pink and is no longer translucent.
Sprinkle with parsley and serve three skewers on small plates for each guest.


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