Paprika stew with shrimp*

OK, if  you don’t have really good paprika then this won’t be anything special. I use Pimenton El Rey de la Vera which is a smoked paprika from Portugal. It comes in a red “tin” and you can find it at pricey import food stores like Forward Foods.  It really is worth it, though.

*Shrimp is optional of course. Leave the shrimp out and it’s vegan.

1 large onion, diced
1 –  2 cloves garlic, minced
2 tsp olive oil
2 C yellow squash, diced (largish chunks)
2 C sweet potato (peeled and chunked)
1 can or 1 1/2 C frozen corn
1 can stewed tomatoes (chili seasoned)
2 tsp paprika
salt and pepper
1/4 tsp hot pepper flakes or cayenne
1/2 lb peeled shrimp*
1/2 C minced cilantro

Saute the onion and garlic in the oil, then add squash, sweet potato, corn, tomatoes, and spices. Cook until the sweet potatoes are just tender. Add the shrimp, and cook about 2 more minutes. Serve in a bowl with corn tortillas, cornbread, French bread, rice, couscous, noodles, or whatever you have handy. Sprinkle cilantro on top.

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