Sizzling Shrimp Appetizer in White Wine

While this shrimp appetizer recipe doesn’t constitute a full meal, it’s a great addition for cocktail parties, wine tasting parties, or light lunch fares! With ample vegetables, herbs, and white wine in the cooking - it's sure to be a refreshing combination to whet your appetite for more! 

Shrimp Appetizer: Ingredients List

The ingredients that we are going to need for six persons, are the following:

• three pounds of large shrimp (with shells, if possible)
• six to seven tablespoons of extra virgin olive oil (or high quality fresh butter) 
• one cup of thinly chopped onions 
• five large, firm but ripened tomatoes
• two large glasses of white wine (in our case, a delicious Spumante Secco)
• salt and pepper, as needed or desired
• two teaspoons of finely chopped parsley
• one small glass of brandy 
• one to two tablespoons of high quality fresh butter (optional addition at the end)

Shrimp Appetizer: Cooking Steps

We start our recipe by thoroughly washing the large shrimp. In a big pot we add a little bit of water and a little bit of salt, we put it on a medium flame, and we add the shrimp to softly start boiling. Then we cover the pot. However, we don’t yet allow the shrimp to completely cook - they must be removed from the pot while still fairly hard, using a large-holed spoon, and placed in a separate bowl to cool down.

The broth however, we keep it the pot. 

Meanwhile in a new pot, we add the extra virgin olive oil or the fresh butter or even both, and we saute the chopped onions. 

We add the tomatoes that we have already peeled and cut into slices and removed all the seeds. We stir for several minutes. After that we add the wine, salt, pepper, as needed, the chopped parsley, and two to three cups of the broth that we kept from when boiling the shrimp. We leave it to boil. 

After just eight to ten minutes of boiling, we add the shrimp that are already medium-cooked, and we leave them to cook with sauce, while we raise the flame to a high setting, to thicken the sauce for approximately ten more minutes, or when we deem that the sauce is thick enough to our liking.

When we think its ready, we turn off the flame, and we add in the pot the brandy. And if we like, we add one or two tablespoons of high quality fresh butter. 

We serve the shrimp as they are hot by sprinkling the thinly chopped parsley on top, and fresh pepper.

Wine pairings with our shrimp appetizer!

Please note: If we make the dish only with extra virgin olive oil, we can even serve it room temperature. If butter was used, its highly preferable to be served hot. 

A glass of delicious Spumante Secco or sweetly spicy Vidal Blanc will work wonderfully here. 

What's New?

• 
• 
• 
• 
• 

1. Dr

   Dec 04, 14 04:30 PM

   When France lost Algeria in 1960, a great worry of winemakers wad what are we going to do now? French wines from many regions WERE B,ENDED WITH MUCH STRONGER

   Read More

2. How to make port wine - and history!

   Dec 04, 14 03:26 PM

   
   How to make port wine - delicious, heart-warming, the perfect gift

   Read More

3. Wine accessory shopping for the holidays

   Nov 01, 14 04:25 PM

   
   Wine accessory shopping for the holidays

   Read More