Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia
- 1 LB large RAW shrimp, peeled and deveined, tails on
- 2 Tbsp all-purpose flour
- 1 ½ Tbsp Extra Virgin Olive Oil
- ¼ Cup Minced Carrot
- 2 Tbsp minced garlic
- ¾ tsp ground cumin
- ¼ tsp red pepper flakes
- 3 Tbsp unsalted butter
- ¼ cup sherry – I used Madeira
- ¼ cup orange juice
- ¼ cup chicken broth
- ¼ cup chopped fresh parsley
- 1 tsp minced orange zest
- ¼ tsp kosher salt
shrimp in flour and sauté in oil in a large sauté pan over high heat until lightly browned on both side, 5-7 min total. Trans shrimp to a plate; set aside.
carrot, garlic, cumin and pepper flakes in butter in same pan over medium heat wunitl carrot softens, 2-4 mins.
the pan with Sherry or Madeira and cook until nearly evaporated 3-4 min. Add juice, broth and shrimp to pan; cover and simmer until shrimp are cooked through, about 3-5 min.
parsley, zest and salt and serve with Salad.