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.

Ingredients

  • large shrimp, shelled and deveined  ·  2 pounds 
  • chipotle powder  ·  3/4 teaspoon 
  • Kosher salt  ·   
  • extra-virgin olive oil  ·  2 tablespoons 
  • garlic cloves, very finely chopped  ·  6 
  • fresh orange juice  ·  1/2 cup 
  • fresh lemon juice  ·  2 tablespoons 
  • fresh lime juice  ·  2 tablespoons 
  • flat-leaf parsley leaves, minced  ·  1/2 cup 
  • Lightly toasted baguette slices, for serving  ·   

Instructions

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.

Enchant Trinity

Enchant Trinity

Enchant is a Châteauneuf-du-Pape style wine, a blend of Grenache, Syrah and Mourvèdre.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.

Comté Fort Lucotte

Comté Fort Lucotte

Comté, made purely from the raw milk of Montbéliarde cows is full-bodied and complex in flavor, nutty and sweet with notes of toffee and hazelnut.

Erborin St. Ambrose

Erborin St. Ambrose

This is a raw goat's milk blue cheese from Lombardy, Italy coated with a blend of orange peel, cinnamon, ginger & clove.

Fiore di Capra

Fiore di Capra

A cheese produced in Sardinia, exclusively from goat’s milk and goat rennet, compact and white with no eyes.

Fiore Sardo

Fiore Sardo

Fiore Sardo DOP also known as Pecorino Sardo is a raw, hard cheese made from whole sheep’s milk on the Italian island of Sardinia.

Gorgonzola Piccante

Gorgonzola Piccante

Gorgonzola "Piccante" is a soft, sharp, aged blue cheese made with full fat, pasteurised, cow's milk from the Piedmonte and Lombardy regions of Italy north of Milan.

Lustenberger 1862

Lustenberger 1862

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.

Naked Goat

Naked Goat

This fabulous 6-month-aged goat cheese from Spain is produced with Murciana goat’s milk. It's a semi-hard cheese with complex flavors and a smooth and sweet finish.

Sugar and Spice

Sugar and Spice

An aromatic selection of fragrant spices blended with sugar.

Truffle Salt

Truffle Salt

Irresistible blend of ground Italian Black Truffles and Adriatic Sea Salt.