Notes

This is a solid recipe, but might do well with a few tweaks.

  • The “sauce” at might be better if developed as a roux. Browned butter with a little flour?
  • Also, the flavor profile could use a little more umami- fish sauce, worcestershire, or soy sauce.

Special Equipment

  • Large dutch oven
  • Slotted spoon

Ingredients

  • 2 tablespoons smoked paprika
  • 1 tablespoon sweet paprika
  • Kosher salt and ground black pepper
  • 1 pound extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on
  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 2 tablespoons salted butter
  • 2 teaspoons soy sauce
  • 1 tablespoon all purpose flour
  • 1 medium leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried
  • 4 medium garlic cloves, minced
  • 1 15½ ounce can chickpeas, ½ cup liquid reserved, drained
  • 8 ounce bottle clam juice
  • Chopped fresh flat-leaf parsley, to serve

Method

Season Shrimp

  • In a medium bowl, stir together both paprikas and ¾ teaspoon pepper.
  • Measure 2 tablespoons of the mixture into a small bowl and set aside.
  • Add the shrimp to the paprika mixture in the medium bowl and toss to coat.
  • Set aside.

Brown Shrimp

  • In a large Dutch oven over medium-high, heat the oil until shimmering.
  • Add the shrimp in an even layer; reserve the bowl.
  • Cook without stirring until browned on the bottom, about 2 minutes.
  • Using a slotted spoon, return the shrimp to the bowl.

Combine Ingredients

  • In the Dutch oven over medium heat, melt the butter.
  • Add the leek and cook, stirring occasionally, until softened, 4 to 5 minutes.
  • Add the garlic and the reserved paprika mixture.
  • Cook, stirring, until fragrant, about 1 minute.
  • Add soy sauce and flour and cook another 2 minutes to develop a roux.

Finish

  • Stir in:
    • Chickpeas
    • Reserved chickpea liquid
    • Clam juice
  • Bring to a simmer, then reduce to low, cover and cook for 10 minutes, stirring once or twice.
  • Meanwhile, remove the tails from the shrimp and cut each in half crosswise.

Serve

  • Remove the pot from the heat and stir in the shrimp along with accumulated juices.
  • Cover and let stand until the shrimp are opaque throughout, 2 to 3 minutes.
  • Taste and season with salt and pepper.
  • Serve sprinkled with parsley and drizzled with additional oil.