Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia

INGREDIENTS

TOSS:

1 LB large RAW shrimp, peeled and deveined, tails on
2 Tbsp all-purpose flour
1 ½ Tbsp Extra Virgin Olive Oil

SWEAT:

¼ Cup Minced Carrot
2 Tbsp minced garlic
¾ tsp ground cumin
¼ tsp red pepper flakes
3 Tbsp unsalted butter

DEGLAZE:

¼ cup sherry – I used Madeira
¼ cup orange juice
¼ cup chicken broth

STIR IN:

¼ cup chopped fresh parsley
1 tsp minced orange zest
¼ tsp kosher salt

TOSS 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.

SWEAT carrot, garlic, cumin and pepper flakes in butter in same pan over medium heat wunitl carrot softens, 2-4 mins.

DEGLAZE 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.

STIR IN parsley, zest and salt and serve with Salad.

Cuisine Lite

Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia

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