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
- To make the sofrito, heat a large skillet over high heat. Add the olive oil and the garlic.
- Cook for 10 seconds to soften without browning.
- Add the tomatoes, paprika and thyme sprigs and cook over medium heat until thick, stirring occasionally. Reserve.
- To serve, heat a large skillet over high heat. When the pan is hot add the remaining olive oil and garlic.
- Cook for 10 seconds.
- Add the shrimp and toss over high heat. Once shrimp begin to turn pink, add in the tomato mixture and the white wine.
- 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