Rosé Shrimp

 

Rosé Shrimp is a wonderful Shrimp Recipe. We served it with Pasta and Corn.I loved the way the Shrimp Sauce blended into the Pasta. It did have the promised flavors of Provence! We started with a Tomato Salad with Burrata and Pesto. This is a good recipe, you should make it!

Rosé Shrimp

New York Times

 

This zippy, pink shrimp dish captures the crisp and flowery flavors of rosé wine in just 20 minutes. A dusting of herbes de Provence, bloomed in hot, shrimpy olive oil, amplifies the savoriness that crustaceans cooked in butter and wine tend to provide, like that of shrimp scampi. Piment d’Espelette — the fruity, moderately spiced pepper named after a commune in France and prevalent in Basque cooking — turbocharges the color and flavor of the shrimp. This chile can be swapped in a pinch (see Tip), but don’t skip the orange zest; it brings out the wine’s inherent fruitiness. Serve this dish as an appetizer with crusty bread, or as an entrée with pasta or white rice, whatever can sop up the rosy pan juices.

 

INGREDIENTS

Yield:4 servings

 

1       pound extra-large peeled and deveined shrimp

Salt and freshly ground black pepper

3       tablespoons olive oil

1       teaspoon herbes de Provence

½      teaspoon piment d’Espelette (see Tip), plus more for garnish

1½    cups dry rosé wine

1       tablespoon dark brown sugar

¼      cup unsalted butter (½ stick)

Orange zest, for serving

 

 

PREPARATION

 

1.    On a plate, season the shrimp with salt and pepper and toss to coat. Heat a large skillet over medium-high and add the oil. Lay the shrimp down in a single layer and cook on the first side, undisturbed, until rosy around the edges, 1 to 2 minutes, then flip and continue cooking, about 30 seconds. Transfer to the plate. (The shrimp will still be gray in spots at this point, but it will continue to cook in the sauce later.)

2.    Stir the herbes de Provence and piment d’Espelette into the hot, shrimpy oil until fragrant, just a few seconds. Add the rosé and brown sugar. Raise the heat to high to bring to a boil and cook, stirring occasionally, until glossy and reduced by three-quarters, about 10 minutes.

3.    Off the heat, add the butter, stirring constantly until melted. Toss the shrimp in the hot, buttery sauce, then let sit until cooked through, 2 to 3 minutes. Taste and add more salt and pepper as needed. Top with freshly grated orange zest and a final sprinkle of piment d’Espelette. Serve immediately.

 

TIP

You can easily find piment d’Espelette, or Espelette pepper, online as well as in many supermarkets and specialty spice stores. Its sunny flavor is worth seeking out for this particular dish, but gochugaru, Aleppo pepper and red-pepper flakes, though different in taste, are all adequate substitutions.