Application
Shrimp in Pear Wine with Garlic, Chili and Parsley
Ingredients for preparation (2 servings)
- 250 g peeled shrimp, fresh or frozen
- 90 ml dry pear wine
- 2 cloves of garlic
- 1 shallot
- 1 tablespoon of olive oil
- 20 g butter
- 1/3 small chili pepper
- 1 teaspoon of lemon juice
- 1 tablespoon of chopped parsley
- salt and pepper to taste
Preparation
- Pat the shrimp dry thoroughly with a paper towel. Frozen shrimp should be thawed in the refrigerator beforehand.
- Slice the garlic thinly or chop it finely. Chop the shallot very finely. Slice the chili into thin rounds.
- Heat the olive oil and half of the butter in a large frying pan.
- Add the shallot and fry for about 1 minute over medium heat, until translucent.
- Add the garlic and chili. Fry briefly, for about half a minute. The garlic should become fragrant but must not burn, as the sauce will become bitter.
- Place the shrimp in the pan. Fry for no longer than 2 minutes on one side, until they start to turn pink. Then turn them over and fry for another 1 minute or so.
- Add the pear wine. Stir and cook for 2-3 minutes, until the liquid reduces slightly. The wine should create a light, aromatic sauce that combines the flavors of the shrimp, garlic and butter.
- Reduce the heat. Add the remaining butter and stir until the sauce reaches the consistency of a delicate emulsion.
- Pour in the lemon juice, add the parsley, salt and pepper. Mix.
- Do not fry for too long. The shrimp should be firm and juicy. Overcooking will make them rubbery.
Serve the shrimp in shallow bowls, with plenty of sauce at the bottom. If you are serving the shrimp as an appetizer with bread, lightly toast it. A baguette or ciabatta will be best, as it can be used to soak up the sauce from the plate. If you are serving the shrimp as a main course with pasta, use linguini or spaghetti. Cook it al dente and mix it with the shrimp and sauce. Finally, add a few arugula leaves and a lemon wedge.