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Rosé Shrimp

This vibrant and flavorful shrimp dish brings the refreshing and floral taste of rosé wine to life in just 20 minutes. The addition of herbes de Provence, gently sautéed in olive oil infused with shrimp, amplifies the natural savoriness, reminiscent of a shrimp scampi. The inclusion of piment d’Espelette, a mildly spicy, fruity pepper from Basque cuisine, intensifies both the color and flavor of the shrimp.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 People
Course: fishe recipe
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound extra-large peeled and deveined shrimp
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 1 teaspoon herbes de Provence
  • ½ teaspoon piment d’Espelette plus extra for garnish
  • 1½ cups dry rosé wine
  • 1 tablespoon dark brown sugar
  • ¼ cup unsalted butter ½ stick
  • Fresh orange zest for garnish

Method
 

  1. Prepare the Shrimp:
  2. Begin by seasoning the shrimp with salt and freshly ground black pepper. Heat a large skillet over medium-high heat and add the olive oil. Place the shrimp in a single layer in the skillet, allowing them to cook undisturbed for 1 to 2 minutes until the edges turn rosy. Flip the shrimp and cook for an additional 30 seconds. Remove the shrimp from the skillet and set them aside on a plate. The shrimp may still be slightly gray in spots, but they will continue to cook in the sauce.
  3. Create the Sauce:
  4. In the same skillet, stir in the herbes de Provence and piment d’Espelette, letting them bloom in the hot oil for just a few seconds. Pour in the rosé wine and add the dark brown sugar. Increase the heat to high, allowing the mixture to come to a boil. Stir occasionally as the sauce reduces by three-quarters, which should take about 10 minutes.
  5. Finish the Dish:
  6. Remove the skillet from the heat and stir in the butter until it melts into the sauce. Add the shrimp back into the pan, tossing them in the rich, buttery mixture. Let the shrimp rest in the sauce for 2 to 3 minutes, allowing them to cook through. Taste and adjust the seasoning with additional salt and pepper as needed. To finish, sprinkle with freshly grated orange zest and a final dash of piment d’Espelette. Serve immediately for the best flavor.

Notes

Piment d’Espelette can be found online or in specialty spice shops. Its unique, sunny flavor is highly recommended for this recipe, though suitable alternatives like gochugaru, Aleppo pepper, or red pepper flakes can be used if necessary.