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Smoky Citrus Shrimp with Parsley
Enjoy these tangy, garlicky shrimp piled high on crispy toast. A rich, slightly spiced Châteauneuf-du-Pape style red wine like Williamson Enchant Trinity will balance well with the tanginess of the citrus, garlic and parsley sauce in this shrimp dish.
large shrimp, shelled and deveined
extra-virgin olive oil
garlic cloves, very finely chopped
fresh orange juice
fresh lemon juice
fresh lime juice
flat-leaf parsley leaves, minced
Lightly toasted baguette slices, for serving
In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt.
In a large skillet, heat the olive oil.
Add the shrimp and cook over high heat, stirring frequently for about 2 minutes until they begin to turn pink but are still raw in the center.
Using a slotted spoon, transfer the shrimp to a plate.
Reduce the heat to moderately high.
Add the garlic to the skillet and cook for about 1 minute until lightly golden.
Add the orange, lemon and lime juices and boil for about 2 minutes until slightly thickened, scraping up any brown bits from the bottom of the skillet.
Return the shrimp to the pan and toss to coat with the sauce.
Cook for about 1 minute until the shrimp are white throughout.
Stir in the parsley and season with salt.
Transfer to bowls and serve with baguette toasts.
Chef Tommy’s Tips:
This is a very simple recipe. The only thing that I found difficult was to achieve the proper flavor intensity in the sauce. You really have to reduce the sauce until it is more syrup-like as opposed to a light sauce.
Also I would consider using 1 teaspoon of both orange and lemon zest. Add it to the sauce right before you add the shrimp back into the pan.
The aromatic-savory Lustenberger 1862 is lovingly aged in the cave where it fully develops its fine aromatic flavor and the creamy-savory texture, floral on the nose, full-bodied, fruity and tangy on the palate and delicate on the tongue.