Shrimp in Paprika-Yogurt Sauce

Ingredients

• 1 ½ pounds medium-size raw shrimp
• 1 large sweet red pepper, cored and seeded
• 1 large green pepper, cored and seeded
• 2 tablespoons butter
• Salt and freshly ground pepper to taste
• 2 teaspoons paprika
• 1 tablespoon finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 tablespoons Cognac
• ½ cup sour cream
• 1 cup drained plain yogurt
• 4 tablespoons chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    330 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 38 grams protein; 312 milligrams cholesterol; 317 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Shell and devein the shrimp.
2. Cut the red pepper into 1/2-inch cubes.
3. Slice the green pepper into 1 1/2-inch-long strips.
4. Heat the butter in a large nonstick skillet. Add the shrimp, salt, pepper and paprika. Stir with a wooden spatula. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
5. In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper. Cook, stirring, about 3 to 4 minutes over medium-high heat. Add the Cognac, shrimp and any juices that have accumulated. Cook over medium heat for 2 minutes more.
6. Add the sour cream and the yogurt. Blend well and check for seasoning. Add the chopped coriander, and bring to a simmer for about 30 seconds. Do not boil, or the sauce will separate. Serve immediately.

About 20 minutes