Shrimp With Paprika and Sour Cream

• 1/2 pound raw shrimp in the shell
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 2 tablespoons dry Sherry wine
• Salt, if desired
• Freshly ground pepper
• 1 tablespoon paprika, preferably mild Hungarian
• 1/2 cup sour cream
• 1 tablespoon finely chopped dill

1. Peel and devein the shrimp.
2. Cut them into half-inch cubes.
3. Heat the butter in a small skillet and add the shallots.
4. Cook briefly and add the wine.
5. Cook until the wine almost evaporates.
6. Add the shrimp, salt and pepper to taste and paprika.
7. Cook, stirring, about one minute.
8. Add the sour cream and cook just until the cream is piping hot without boiling.
9. Stir in the dill.

shrimp, butter, shallots, sherry wine, salt, freshly ground pepper, paprika, sour cream, dill

Taken from cooking.nytimes.com/recipes/6693 (may not work)