Rosé Shrimp
Updated Oct. 11, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound extra-large peeled and deveined shrimp
- Salt and freshly ground black pepper
- 3tablespoons olive oil
- 1teaspoon herbes de Provence
- ½teaspoon piment d’Espelette (see Tip), plus more for garnish
- 1½cups dry rosé wine
- 1tablespoon dark brown sugar
- ¼cup unsalted butter (½ stick)
- Orange zest, for serving
Nutritional analysis per serving (4 servings)
375 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 23 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
On a plate, season the shrimp with salt and pepper and toss to coat. Heat a large skillet over medium-high and add the oil. Lay the shrimp down in a single layer and cook on the first side, undisturbed, until rosy around the edges, 1 to 2 minutes, then flip and continue cooking, about 30 seconds. Transfer to the plate. (The shrimp will still be gray in spots at this point, but it will continue to cook in the sauce later.)
- Step 2
Stir the herbes de Provence and piment d’Espelette into the hot, shrimpy oil until fragrant, just a few seconds. Add the rosé and brown sugar. Raise the heat to high to bring to a boil and cook, stirring occasionally, until glossy and reduced by three-quarters, about 10 minutes.
- Step 3
Off the heat, add the butter, stirring constantly until melted. Toss the shrimp in the hot, buttery sauce, then let sit until cooked through, 2 to 3 minutes. Taste and add more salt and pepper as needed. Top with freshly grated orange zest and a final sprinkle of piment d’Espelette. Serve immediately.
- You can easily find piment d’Espelette, or Espelette pepper, online as well as in many supermarkets and specialty spice stores. Its sunny flavor is worth seeking out for this particular dish, but gochugaru, Aleppo pepper and red-pepper flakes, though different in taste, are all adequate substitutions.
Private Notes
Comments
I made Eric Kim's Rosé Shrimp for lunch today. Served over spinach linguini, it was fantastic. While unorthodox, washing it down with Lillet Blanc and a twist of orange hit the spot. I'm an 80+ grump when it comes to good food. My guests will be knocked off their feet when I serve Rosé Shrimp at my next dinner party.
One of the perverse habits of American culinary culture is the practice of serving shrimp with their tails on in dishes that are clearly not intended to be finger food. This shrimp dish is a fine example. The photo shows tail-on shrimp in a light broth served in a soup bowl with a spoon. Is the diner expected to fish the shrimp out of the hot broth and wrestle the tails off with their fingers? Or, is spitting out the tails the preferred technique?
Herb de Provence: Mixture of marjoram, rosemary, thyme & oregano
Here’s how I solved the Tail-On or Off problem: I used shrimp with tails removed, and added 1/4 teas of Better Than Bouillon Lobster Base to the pan with the wine and herbs. Turned out delicious! I used half the butter and half the sugar, and didn’t miss the extra. Not sure if it was worth buying a $15 jar of Piment D’espellete, since I already had all 3 of the alternate chiles in my kitchen! Tasty, but recipe only calls for a 1/2 tsp plus a little to dust on at end. Orange zest is genius idea! WIll make again!
I have now made this several times. The cooking times are accurate for very large shrimp. The recipe is a bit sweet. If one does not especially like sugar (I don't) be sure to use dry rose and maybe a bit less sugar. The spices are key. Sprinkling a bit more of piment d'Espelette on top makes things nicely hot. I like fat, really I do, but I also like fitting into my size-two clothes and a half a stick of butter is nuts. The recipe works fine with two or three tablespoons.
@Anne B I agree with Anne B's comment that the recipe is sweet. It is too sweet for my taste. That said, this was an interesting and different take on a wine-butter sauce. It was nice for a change. It is a solid recipe. I agree with those who declined a five star rating. It is not worthy of that. For those who are embroiled in the tail shell on or off wars, choose which you prefer and go that way. Let others do the same.
The herbes de Provence and piment d’Espelette are wonderful, but they’re lost in the flood of rose wine, even when it’s reduced. Will try to find different uses for the fabulous seasonings.
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