Indulge in the vibrant flavors of Paprika Sauce, a culinary masterpiece that adds a burst of color and taste to any dish. Paprika, the star ingredient, is a ground spice derived from dried bell peppers, lending a smoky, sweet, and slightly spicy note. This versatile sauce boasts three delectable variations: a creamy tomato paprika sauce perfect for pasta or chicken, a roasted red pepper paprika sauce ideal for grilled meats or vegetables, and a simple paprika sauce that elevates the flavors of grilled fish or roasted potatoes. Each recipe is carefully crafted to showcase the unique characteristics of paprika, promising an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SHRIMP MARINATED IN PAPRIKA, GARLIC AND THYME WITH WHITE WINE SAUCE
Steps:
- For the white wine sauce:
- Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
- For the shrimp:
- Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
- Heat the grill to high.
- Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.
CHICKEN IN SOUR CREAM PAPRIKA SAUCE
This is a favorite family meal I serve often during the chilly winter months. Warm, comforting, and fairly easy to fix. Purists beware -while this may remind some of vaguely of a Hungarian Paprikash dish, this is NOT at all claiming to be a traditional recipe - just a comforting chicken dish in a creamy, red sauce that I like to serve over steamed dumplings. You may also serve this over buttered egg noodles, if you choose. If you use fresh mushrooms in this, I recommend peeling off their outer skin first so they do not release so much water.
Provided by HeatherFeather
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly dust chicken chunks with some flour- just enough to coat.
- Set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
- Sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
- Remove from pan using a slotted spoon and set in a covered dish to keep warm.
- Add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
- Add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
- Stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this I prefer the sweet)- your choice.
- Add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
- Check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
- Remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Nutrition Facts : Calories 256.4, Fat 12.5, SaturatedFat 5.3, Cholesterol 92.6, Sodium 555.2, Carbohydrate 9.6, Fiber 1.2, Sugar 6.2, Protein 26.5
PAPRIKA ROAST LEG OF LAMB WITH MINT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 11h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
- Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.
PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim pork slices of all fat. Sprinkle with salt and pepper.
- Use one or two skillets large enough to hold the slices in one layer.
- Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
- Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
- Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.
ROAST TENDERLOIN OF PORK WITH SWEET PEPPERS AND PAPRIKA SAUCE
Provided by Pierre Franey
Categories dinner, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle tenderloins with salt, pepper and paprika.
- Heat the oil in a heavy skillet until quite hot and add tenderloins.
- Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
- Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
- Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
- Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 897 milligrams, Sugar 5 grams, TransFat 0 grams
PORK STEAK WITH PAPRIKA SAUCE
Serve it with white rice or over pasta.
Provided by tellangscafe
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Place pork steak between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. Pat dry with a paper towel.
- Mix flour, paprika, salt, and ground black pepper on a plate. Measure out 1 tablespoon of the mixture and set aside. Dredge pork in remaining mixture, coating both sides.
- Melt butter in a large nonstick skillet over medium heat. Add pork; cook until browned, about 3 minutes per side. Transfer to a plate. Add tomatoes to the skillet; cook and stir until softened, about 3 minutes.
- Dissolve beef bouillon cube in 1/2 cup water in a small bowl. Stir into the tomatoes. Cook, covered, until sauce thickens, 2 to 3 minutes. Return pork steak to the skillet. Reduce heat and simmer until pork is tender and reaches an internal temperature of 145 degrees F (63 degrees C), about 15 minutes. Transfer to a serving dish.
- Mix reserved 1 tablespoon flour mixture with remaining 1/4 cup water in a small bowl. Stir into the sauce in the skillet. Cook and stir until thickened, about 4 minutes. Pour sauce over pork and garnish with parsley.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 17.5 g, Cholesterol 79 mg, Fat 20.8 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 10.7 g, Sodium 836 mg, Sugar 3.2 g
HUNGARIAN PAPRIKA SAUCE
This sauce is good on chicken, fish, veal, dumplings (spatzle), or noodles. You can replace a tablespoon or two of sour cream with whipping cream.
Provided by TishT
Categories Sauces
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Saute the onions in the fat until they are soft.
- Add the tomato, paprika, salt and bell pepper.
- Continue cooking the sauce for an additional 20 minutes.
- Remove from the heat and stir in the sour cream.
VEAL SCALLOPS IN A CREAMY PAPRIKA ONION SAUCE
This simple recipe is quick and easy to prepare yet pleasing to the eye and the tastebuds. I've made it with regular paprika, which contrary to popular opinion, does have a very pleasing flavor. If your veal scallops are very thick, you might wish first to pound them down thinner between two sheets of plastic wrap.
Provided by FlemishMinx
Categories Veal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut each scallop in half; makes for a nicer presentation in my opinion and facilitates cooking.
- Heat 2 TBS of the oil in a large (preferably non-stick) frying pan.
- Add the paprika and mix completely into the oil.
- Add the onions, and cook them over moderate heat until they are completely softened.
- While the onions are cooking, salt and pepper the veal scallops.
- Dredge them in the flour making sure to cover all surfaces and sides.
- When the onions have softened, move them to the edge of the frying pan.
- Add the final TBS oil to the pan, and when this is hot, lay your veal scallops in the center of the pan.
- Brown well, about three minutes per side.
- Now move the scallops to the outer edge of the pan and bring the onions back to the center.
- Add the sour cream and mix well with onions until it is completely incorporated; once this is achieved, nestle the scallops in the sauce, turning them over once to allow each side a slight covering of sauce.
- Cover the pan, and cook for about 5 minutes, or until sauce is bubbly and veal is tender.
- Remove veal to serving dishes, give the onions and sauce one more good stir and serve over the top of the veal.
CREAMY SMOKED PAPRIKA SAUCE
I made this sauce for tacos and my family went crazy over it! It brought our tacos to a whole new level! Store in a plastic squeeze bottle.
Provided by BigDaddyGrillMaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 3.3 g, Cholesterol 4.9 mg, Fat 9.3 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 89.4 mg, Sugar 1.3 g
CAULIFLOWER WITH PAPRIKA-GARLIC SAUCE
This easy, zesty sauce can compliment a variety of steamed vegetables such as Brussels sprouts, carrots and spaghetti squash. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan with a steamer rack, steam cauliflower over boiling water, covered, about 8 minutes or till crisp-tender.
- Meanwhile, for sauce, in a small saucepan cook garlic in hot oil till lightly browned.
- Remove from heat; stir in apple juice, parsley, vinegar, paprika and salt.
- Heat through.
- Pour the sauce over the hot cauliflower; toss to coat.
POTATOES WITH PAPRIKA SAUCE
This side pairs well with seared steak or fried eggs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss together potatoes and olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, 35 to 40 minutes. Meanwhile, in a small bowl, whisk together mayonnaise, lemon juice, garlic, and paprika; season to taste with salt and pepper. Serve potatoes with sauce.
Nutrition Facts : Calories 289 g, Fat 15 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g
CHICKEN SAUTE WITH PAPRIKA SAUCE
Make and share this Chicken Saute With Paprika Sauce recipe from Food.com.
Provided by Mom2Rose
Categories Chicken Breast
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chicken on both sides with 3/4 teaspoon paprika, then salt and pepper.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat.
- Add chicken and sauté until cooked through, about 4 minutes per side.
- Transfer chicken to plate.
- Add remaining 1/2 tablespoon butter and onion to skillet.
- Reduce heat to medium.
- Cover and cook 5 minutes.
- Mix in 3/4 teaspoon paprika, then wine and cream.
- Boil until sauce thickens slightly, about 2 minutes.
- Return chicken and any juices to skillet; simmer to rewarm, about 1 minute.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 395.6, Fat 26.6, SaturatedFat 15.3, Cholesterol 152.7, Sodium 232.2, Carbohydrate 5.6, Fiber 1.1, Sugar 1.8, Protein 26.5
SAUTEED QUAIL WITH PAPRIKA SAUCE AND MOROCCAN-SPICED VEGETABLES
Steps:
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast.
- Make sauce:
- Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute. Remove skillet from heat and stir in lime juice and cayenne.
- Make quail:
- Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking. Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.
- Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.
SPANISH PAPRIKA MAYO SAUCE
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.
TURKEY MEATBALLS IN PAPRIKA TOMATO SAUCE
A slow cooker recipe from the latest Rachael Ray Magazine. A nice fix it and forget it recipe for a busy weekday. Meatballs come out really tender. Serve over pasta.
Provided by Zetty66
Categories Easy
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
- Using a food processor, puree the tomatoes and red peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
- Whisk the bread crumbs, egg, 1/2 teaspooon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2 inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.
PARSLEY PAPRIKA PESTO SHRIMP COCKTAIL SAUCE
Provided by Aida Mollenkamp
Time 5m
Yield 1 1/2 cups of Sauce
Number Of Ingredients 7
Steps:
- Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
- Serve with cooked and chilled shrimp.
CAULIFLOWER WITH PAPRIKA AND GARLIC SAUCE
Steps:
- Peel the leaves from the cauliflower and core it. Cut into bite-size pieces. Steam or boil for about 5 minutes, until tender but not completely cooked through. Turn off the heat and cover the pan. While cauliflower is steaming, heat the oil with garlic in a heavy skillet over medium-low heat. When garlic turns light brown, turn off the heat and transfer to a mortar or heavy bowl. Using a pestle with the mortar or a wooden spoon in the bowl, pound the garlic with 1 tablespoon parsley and salt to taste to form a rough paste. Remove cauliflower to a serving platter, reserving 1/4 cup of the cooking water. Return the pan to low heat and add the paprika, vinegar, 1/4 cup cooking water and garlic-parsley mixture. Stir rapidly to combine. Pour the sauce over the cauliflower. Garnish with the remaining 1 tablespoon parsley. Serve immediately.
GARLICKY LEMON-PAPRIKA SEAFOOD BASTING SAUCE
This simple sauce is perfect for basting grilled or broiled seafood of all kinds... you can also use it as a dipping sauce for steamed crab, mussels, clams, oysters, or other shellfish.
Provided by Tracy K
Categories Sauces
Time 13m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Melt butter in small saucepan over medium heat.
- Add all other ingredients, stir to combine.
- Bring to a boil, reduce heat, simmer for 2-3 minutes, remove from heat.
- Brush on seafood while grilling or broiling, pour over steamed shellfish, or use as a dipping sauce.
TURKEY CUTLETS WITH PAPRIKA CREAM SAUCE RECIPE - (4/5)
Provided by Meals_by_Mel
Number Of Ingredients 10
Steps:
- Melt 1 tb butter in a heavy medium skillet over medium heat. Add onion and saute until tender, about 8 minutes. Add paprika and stir about 1 minute. Add cream. Simmer until slightly thickened, about 1 minute. Mix in mustard and dill. Season sauce with salt and pepper. Cover and set aside. Season turkey with salt and pepper. Dredge in flour. Melt remaining 1 tb butter in a heavy large skillet over medium-high heat. Add turkey and saute until just cooked through, about 1 minute per side. Transfer to plates. Spoon sauce over and serve.
CRISPY POTATOES WITH AIOLI AND PAPRIKA SAUCE
Steps:
- Preheat the oven to 450 degrees F.
- Bring a pot of water to a boil and season well with salt. Add the potatoes and boil until tender. Drain in a colander, then transfer to a mixing bowl with the oil and a good amount of salt and toss well. Lay the potatoes out on a sheet tray in one layer (reserve the bowl) and bake for 30 minutes.
- After 30 minutes, transfer the potatoes back to the reserved bowl and toss well again, adding a little more olive oil if you're feeling generous. Pour them back onto the sheet tray (reserve the bowl) and bake until they are golden and crispy but not burnt, about another 30 minutes.
- Add the mayonnaise, paprika and garlic to the same bowl, then pour in the potatoes and toss until the potatoes are well coated. Serve in that same bowl as finger food.
Tips:
- Use a food processor. This is the easiest way to make a smooth and creamy paprika sauce. If you don't have a food processor, you can use a blender, but be sure to strain the sauce afterwards to remove any lumps.
- Use fresh ingredients. Fresh vegetables and herbs will give your sauce the best flavor. If you can't find fresh paprika, you can use dried paprika, but be sure to use a high-quality brand.
- Don't overcook the sauce. Paprika sauce is best when it is cooked for just a few minutes. Overcooking will make the sauce bitter.
- Serve the sauce immediately. Paprika sauce is best when it is served fresh. However, you can store it in the refrigerator for up to 3 days.
Conclusion:
Paprika sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or smoky, there is a paprika sauce recipe out there for you. So next time you are looking for a new sauce to try, give paprika sauce a try. You won't be disappointed!
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