Spanish Scampi with Carrots & Cumin paired with Diddly Bow Malvasia
· 1 LB large RAW shrimp, peeled and deveined, tails on
· 2 Tbsp all-purpose flour
· 1 ½ Tbsp Extra Virgin Olive Oil
· ¼ Cup Minced Carrot
· 2 Tbsp minced garlic
· ¾ tsp ground cumin
· ¼ tsp red pepper flakes
· 3 Tbsp unsalted butter
· ¼ cup sherry – I used Madeira
· ¼ cup orange juice
· ¼ cup chicken broth
· 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.