Is That A Radish In Your Pocket? Part III

So Ginormous.

Okay one more recipe. A common use for Daikon Radish is in stir fries and you can find recipes all over the net. But another common way I use it is:

Paprika Shrimp Recipe
takes about 20 mins.

• Put a bunch of olive oil in a pan. How much? It depends upon how many people you plan on feeding. I just made approximately 8 servings of this and used a 1/3 cup of oil. In other recipes I recommend substituting veggie broth for olive oil, but not for this one. I've tried it, and it dilutes the paprika taste.
• Take several spoonfulls of good, Spanish paprika. [Srsly, you can get a tin of really great paprika for under $5.00 here . For this recipe I like the smoked sweet because I'm adding bitter in the form of mustard leaves later] Again, how much? For 1/3 cup of oil maybe 4 heaping teaspoons? The resulting mix should be a nice, consistent, dark red. It shouldn't look like olive oil with something in it. It should look like a red sauce.
  
• Paprika, like cumin, is a sauce that really needs to be heated to release it's flavor. I usually heat for 5 mins, then I add onions. Add about 4 tablespoons of honey. Cook the onions at a high simmer to low boil for 5-10 mins.
• Add you some mustard greens and stir! When it gets too hot in the summer for the mustard to survive I've used swiss chard but I like mustard greens better. How many? It hugely depends on the type of mustard leaves. I grow about 9 months out of the year Florida broadleaf mustard [also known as Indian Mustard and leaf mustard]. It's way more tender and mellow than the curly, tough mustard you generally get in the grocery store, and, like swiss chard or spinach, wilting greatly decreases it's volume. Figure on four chopped, loosely packed cups per person. For the tough type? Halve it and see what you get. [I highly recommend growing you some mustard. It's dead easy.]
  
• Salt [a little] and pepper
  
• At this point I usually wilt the greens for about 2 minutes and decide if the sauce needs water. It usually does and I add a cup, maybe two. I often add more paprika at this point too.
  
• Add some frozen shrimp. I usually figure two handfuls of shrimp per person. [Yes, I do have measuring instruments in this house but it's just not me.]
• By the time the shrimp are heated through and have released their little shrimp juices you are ready!
  

Serve with rice and a nice crusty bread for sopping up the sauce.