This Spanish recipe from Cakebread Cellars  uses white wine and is paired with a Sauvignon Blanc.

Cheers! Kathy

Spanish Prawns in Garlic Sauce
Serves 4-6

Ingredients

2 T olive oil
2 cloves, minced
1 lb plum tomatoes, peeled seeded and chopped
1 t Spanish paprika, sweet
2 thyme sprigs
3 T olive oil
2 cloves garlic, slivered
2 lbs large prawns, peeled and deveined
¼ c white wine
salt and pepper

Directions

1. To make the sofrito, heat a large skillet over high heat. Add the olive oil and the garlic.
2. Cook for 10 seconds to soften without browning.
3. Add the tomatoes, paprika and thyme sprigs and cook over medium heat until thick, stirring occasionally. Reserve.
4. To serve, heat a large skillet over high heat. When the pan is hot add the remaining olive oil and garlic.
5.  Cook for 10 seconds.
6. Add the shrimp and toss over high heat. Once shrimp begin to turn pink, add in the tomato mixture and the white wine.
7. Cook for a minute or two longer. Serve hot with toothpicks.

Enjoy with a Glass of Cakebread Cellars Sauvignon Blanc.

Recipe provided by Cakebread Cellars in Napa Valley, California