"There are few things I love more than good food and a killer wine pairing. When I first tasted our new white wine release, Summer of '69, I knew I had the perfect recipe to match. This Garlic Shrimp and Chorizo appetizer was inspired by a dish I cooked in culinary school, and holy $@!# is it delicious. Combined with the tingling acidity and texture of the wine, this pairing is a straight-up party in your mouth."
-Grace, Marketing Team
Recreate the pairing at home and score $1 shipping on any 3 bottles with code: INTHEKITCHEN at checkout through 9/5.
8 oz Rock Shrimp
8 oz Ground Pork Chorizo
2 tbs Garlic, minced
1 c Dry White Wine
2 tbs Butter, cubed
1 tsp Parsley, chopped
Olive Oil, as needed
Foccacia, sliced, for serving.
Heat a cast-iron skillet over medium heat. Add approximately 1 tbs of olive oil to the pan. When the oil begins to ripple, add pork chorizo to the pan, breaking the meat up into small chunks.
When the pork sausage is two-thirds of the way cooked, lower the heat, add garlic and stir until fragrant. Bring heat back up to medium and deglaze with 1 cup of white wine. Add rock shrimp to the chorizo mixture. Season with salt and pepper and continue to gently stir to cook.
Add butter and stir to incorporate into the juices from the shrimp and chorizo mixture. Check doneness on shrimp and chorizo and season to taste, as needed. Garnish with chopped parsley.
Serve with grilled Foccacia or your favorite crusty bread and enjoy!
Tip: There are two different styles of chorizo – for this preparation, you are looking for raw ground sausage, not smoked.
Recipe by Grace Coyne