Smoked Paprika and Rosemary Shrimp


-1 Tbsp (15 mL) extra virgin olive oil
-1 cup (250 mL) diced leek
-1 cup (250 mL) sliced mushrooms
-1 lb (500 g) shrimp, 16/20 count, peeled and deveined
-4 Tbsp (60 mL) Club House One Step Smoked Paprika & Rosemary Seasoning
-¾ cup (175 mL) dry white wine
-tsp (5 mL) cornstarch
-1 cup (250 mL) fresh diced tomatoes

Cooking Instructions

1. In large frying pan over med-hi heat add olive oil, leek and mushrooms and sauté 1 minute.

2. Add shrimp, seasoning and sauté 2 minutes.

3. Combine white wine and cornstarch and add to pan along with tomatoes. Mix well. Cook until sauce thickens and shrimp are entirely pink in colour.

4. Serve over your favourite rice or pasta.

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