Paprika Shrimp with Walnuts

• 2 to 3 tablespoons neutral-tasting oil, such as canola or safflower
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 teaspoons paprika
• 3 tablespoons chopped walnuts
• 20 large shrimp, preferably U.S. farmed, peeled and deveined (about 1 pound)
• 1 1/2 cups cubed (1/4-inch) peeled turnips
• 1 tablespoon apple-cider vinegar or sherry vinegar
• 3 tablespoons sake or mirin (rice wine)
• Coarse salt and freshly ground pepper
• 1/4 cup chopped fresh flat-leaf parsley (optional)

1. Heat oil in a large skillet over medium-high.
2. Add ginger and paprika; cook, stirring, until fragrant, 20 to 30 seconds.
3. Add walnuts; saute, stirring, until lightly browned, 2 to 3 minutes.
4. Add shrimp; cook, stirring, until pink and opaque throughout, about 2 minutes per side.
5. Stir in turnips, vinegar, sake, and 1 teaspoon salt; season with pepper.
6. Continue to cook, stirring, until heated through, about 2 minutes.
7. Stir in parsley, and serve warm.
8. (Per Serving)
9. Calories: 253
10. Saturated Fat: 1.7g
11. Unsaturated Fat: 10.3g
12. Cholesterol: 172mg
13. Carbohydrates: 6.4g
14. Protein: 24.6g
15. Sodium: 204mg
16. Fiber: 2.1g

neutraltasting oil, fresh ginger, paprika, walnuts, shrimp, applecider vinegar, sake, salt, parsley

Taken from www.epicurious.com/recipes/food/views/paprika-shrimp-with-walnuts-394126 (may not work)