Shrimp & Chorizo

Bottle of rosé wine

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.

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


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.