I was inspired to fix this dish by Slow Travel poster Debbie from Phoenix. She had entered a cooking contest with this recipe and needed votes. Here is the website link.
What a quick and easy recipe that was completely delicious! The sauce was to die for - I want to try it on other types of fish.
The shrimp has finished cooking and is ready to dish up.
I served the Prosecco Shrimp on top of brown rice, and there was not a morsel left:
Thank you, Debbie, for a wonderful recipe!
Prosecco Shrimp Paired with Prosecco
Submitted By: Deborah W. of Phoenix, AZ
1. 3 tbs butter, divided
2. 2 tbs olive oil
3. 2 cloves garlic, diced
4. 1/4 cup fresh poblano or other green chili, seeded and diced
5. 1 1/2 cups prosecco
6. 1/4 cup lemon juice
7. 1/4 cup lime juice
8. 1/4 cup fresh cilantro, chopped
9. 1/2 tsp cayenne pepper
10. 1/2 tsp cumin
11. 1/2 tsp oregano
12. 1 lb large shrimp, peeled, deveined and tails removed
13. 1/4 cup chopped parsley
14. salt and pepper to taste
15. Lime wedges (optional)
16. Crusty bread (optional)
In a large saute pan over medium high heat melt 2 tbs of butter with oil until butter is foaming. Add garlic and chili peppers, stir until soft. Add prosecco, lemon and lime juice, cilantro, cayenne pepper, cumin and oregano. Simmer until liquid is reduced by half, approx. 10 minutes Add shrimp and cook in liquid until shrimp turns a uniform pink color. Remove from heat. Stir in remaining tbs of butter, sprinkle parsley on top. Adjust seasoning to taste with salt and pepper.