Shrimp & Chorizo paired with 2017 Rosé of Pinot Noir

Our featured recipe this month is paired with our 2017 Rosé of Pinot Noir. The 2017 Rosé will be release March 17th. Make sure to join us for the release party.


  • 1 tablespoon plus 1/4 cup extra virgin olive oil
  • 1 pound chorizo, cut on the diagonal into 1/2-inch-thick slices
  • 1 1/2 cups thinly sliced onions
  • 1 tablespoon minced garlic
  • 1/2 cup dry fino sherry
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced fresh parsley
  • Crusty bread, for serving


Place a large skillet over medium-high heat, and add the 1 tablespoon olive oil. When it is hot, add the sliced chorizo and sauté, turning as necessary, until it begins to brown around the edges on both sides, 4 to 6 minutes. Add the onions and cook, stirring occasionally, until caramelized around the edges and softened, 4 to 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/4 cup of the sherry and cook for 1 minute.

Add the shrimp, paprika, salt, and pepper and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 4 minutes. Add the remaining 1/4 cup sherry, the remaining 1/4 cup olive oil, and the lemon juice and parsley; stir to combine. When heated through, remove from the heat.

Serve immediately on small plates, with any accumulated cooking juices spooned over the top. Pass the bread at the table.


  1. Looking forward to making this. Point of clarification: do I use dry or fresh chorizo? Thanks.

    • David, I use fresh chorizo. If you can not find it in the links, then using ground chorizo is fine as well. I was just looking for links for the weekend but only had the option of ground. Hope you enjoy it.


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