Shrimp & Chorizo
Recommended Wine Pairing
Rosé of Pinot Noir
"This could be the textbook for great Rosé of Pinot Noir, here sourced from the estate vineyard in the Dundee Hills. Jam-packed with inviting aromas and juicy flavors of pomegranate, raspberry and sweet cherry fruit, it's perfectly set up with ample acidity and a long clean finish. Barrel fermentation adds nice hints of toast and cinnamon as it trails away. Simply delicious!" Paul Gregutt. PaulGWine.com
Shrimp & Chorizo
Recipe Courtesy of Paul
Serve with Rosé of Pinot Noir
Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
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
Directions
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.
