Red Wine Shrimp Recipe
Shrimp drenched in our traditional family red wine sauce
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Ingredients
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Red Wine Sauce
Shrimp & Finishing
Method
Red Wine Sauce
- 1
Prepare base
Heat a medium saucepan over medium heat. Add the olive oil and 1 tablespoon of the butter. When butter foams, add the finely minced shallots and cook, stirring frequently, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
- 2
Deglaze and reduce
Stir in the tomato paste and cook 30 seconds. Pour in the dry red wine and bring to a steady simmer over medium-high heat. Allow the wine to reduce by about half, 6–8 minutes; this concentrates flavor and cooks off alcohol.
- 3
Add stock and aromatics
Add the chicken or seafood stock, thyme, bay leaf, sugar, salt, black pepper and red pepper flakes if using. Bring back to a simmer and reduce gently until the sauce thickens slightly and coats the back of a spoon, about 8–10 minutes. Taste and adjust seasoning; remove the bay leaf.
- 4
Finish sauce
Lower heat to low. Whisk in the remaining 1 tablespoon butter and the lemon juice to give the sauce shine and balance the acidity. Keep sauce warm on the lowest heat setting while you cook the shrimp. If the sauce is too thin, simmer a few more minutes; if too thick, stir in 1–2 tablespoons water or stock.
Shrimp & Finishing
- 5
- 6
Cook shrimp
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the shrimp in a single layer, working in batches if needed to avoid crowding. Cook undisturbed 1.5–2 minutes until the underside is pink and just starting to caramelize, then flip and cook another 1–1.5 minutes until opaque and firm but not rubbery. Total cook time per batch about 3 minutes. Remove shrimp to a plate and tent loosely with foil.
- 7
Combine shrimp and sauce
Turn the heat under the sauce to medium-low. Add the cooked shrimp into the warm red wine sauce and toss gently to coat, heating together for 1 minute so the shrimp absorb sauce flavors. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired.
- 8
Finish and serve
Stir in the chopped parsley. Spoon shrimp and sauce into a warmed shallow bowl or on a serving platter. Serve immediately with crusty bread or crostini to soak up the sauce. Garnish with extra parsley or a lemon wedge if desired.