Sautéed Shrimp
This week I want to introduce to you a recipe of shrimp with parsley, garlic and olive oil. At the end of the article you will also find few Wine & Food Pairing tips.
Time: 20 minutes
Ingredients: (6 people)
- 18 shrimps (or prawns) size 40/60
- 4 cloves of garlic
- 75 g chopped parsley (2,70 oz)
- 12 cl of olive oil (4,25 fl oz)
- 2 pinches of Espelette Pepper
- Salt and pepper
- 1 lemon
Preparation:
- Heat a spoon of olive oil in a large pan
- Peel and chop the garlic cloves
- Put shrimps in the pan
- Add the Garlic
- Stir
- Add olive oil
- Stir
- Add Espelette pepper
- Season (salt, pepper)
- Add the parsley
- Stir
- Cook over high heat for 5 minutes
- Stirring regularly
- Serve with a lemon quarter
Wine & Food Pairing Tips: What to drink with sautéed shrimp (prawns)?
- Riesling from Alsace – Alsace (white)
- Mâcon Villages – Burgundy (white)
- Graves – Bordeaux (white)
- Languedoc La Clape – Languedoc Roussillon (white)
- Costières de Nîmes – Languedoc Roussillon (white)
- Bordeaux – Bordeaux (white)
- Tursan – South West (white)
- Entre-deux-Mers – Bordeaux (white)
- Blaye Côtes de Bordeaux – Bordeaux (white)
- Chablis – Burgundy (white)
- Quincy – Loire (white)
- Sancerre – Loire (white)
- Gewurztraminer from Alsace – Alsace (white)
- Riesling from Finger Lakes – New York, USA (white)
- Gewurztraminer from Finger Lakes – New York, USA (white)
- Sauvignon Blanc from Napa Valley – California, USA (white)
- Sauvignon Blanc from Paso Robles – California, USA (white)
- Sauvignon Blanc from San Luis Obispo – California, USA (white)
- Chinon Rosé – Loire (rosé)
- Cassis – Provence (rosé)
- Ajaccio – Corsica (rosé)
- Buzet – South West of France (rosé)
- Costières de Nîmes – Languedoc Roussillon (rosé)
Jonathan Choukroun Chicheportiche