Spicy Chimayo Shrimp

By debrcovey

Ingredients

• Makes about 3 cups
• 1 pound large shrimp, peeled and deveined, with tails left on
• 2 tablespoons flour
• 2 teaspoons paprika
• 2 teaspoons brown sugar
• 1 teaspoons salt
• 1 teaspoon Chimayo Spice mix
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup white wine
• 1/2 cup chicken or vegetable broth
• 2 tablespoons butter

Preparation

Step 1

Combine shrimp, flour, brown sugar and spices in a bowl and toss to coat. Place olive oil and butter in a large sauté pan and heat on medium high heat. Sauté shrimp until just lightly browned on both sides, but cooked through—just a minute or two. Transfer to a plate and set aside. Deglaze pan with wine, scraping up brown bits. Simmer for about 2-3 minutes or until wine has reduced by about half. Add broth and simmer for about 5 minutes. Return shrimp to pan and cook until firm and sauce is slightly thickened, about 2 minutes. Add butter and whisk till blended.