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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.
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