Advertisement
Ingredients
- 1pound extra-large peeled and deveined shrimp
- Salt and freshly ground black pepper
- 3tablespoons olive oil
- 1teaspoon herbes de Provence
- ½teaspoon piment d’Espelette (see Tip), plus more for garnish
- 1½cups dry rosé wine
- 1tablespoon dark brown sugar
- ¼cup unsalted butter (½ stick)
- Orange zest, for serving
Preparation
On a plate, season the shrimp with salt and pepper and toss to coat. Heat a large skillet over medium-high and add the oil. Lay the shrimp down in a single layer and cook on the first side, undisturbed, until rosy around the edges, 1 to 2 minutes, then flip and continue cooking, about 30 seconds. Transfer to the plate. (The shrimp will still be gray in spots at this point, but it will continue to cook in the sauce later.)
Stir the herbes de Provence and piment d’Espelette into the hot, shrimpy oil until fragrant, just a few seconds. Add the rosé and brown sugar. Raise the heat to high to bring to a boil and cook, stirring occasionally, until glossy and reduced by three-quarters, about 10 minutes.
Off the heat, add the butter, stirring constantly until melted. Toss the shrimp in the hot, buttery sauce, then let sit until cooked through, 2 to 3 minutes. Taste and add more salt and pepper as needed. Top with freshly grated orange zest and a final sprinkle of piment d’Espelette. Serve immediately.
- You can easily find piment d’Espelette, or Espelette pepper, online as well as in many supermarkets and specialty spice stores. Its sunny flavor is worth seeking out for this particular dish, but gochugaru, Aleppo pepper and red-pepper flakes, though different in taste, are all adequate substitutions.
https://news.google.com/rss/articles/CBMiN2h0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMjQ1NDMtcm9zZS1zaHJpbXDSAQA?oc=5
2023-08-24 20:49:45Z
CBMiN2h0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMjQ1NDMtcm9zZS1zaHJpbXDSAQA
Bagikan Berita Ini
0 Response to "Rosé Shrimp Recipe - NYT Cooking - cooking.nytimes.com"
Post a Comment