Orange Chipotle Shrimp

Difficulty:

1/5

This recipe for orange chipotle shrimp is from episode 9 of This Food That Wine.

Wine Suggestion: Pinot Grigio

Yield: 6 appetizer servings

Ingredients

1 pound black tiger prawns, peeled & deveined, 21/25 count (500g)
1 tablespoon chipotle chilli, canned in adobe sauce, chopped (15ml)
Juice of 2 fresh oranges, seeds removed
3 tablespoons cilantro leaves, roughly chopped (45ml) + cilantro sprigs for garnish
1 tablespoon grape seed oil (15ml)
Salt to taste

Directions

Place the cleaned shrimp into a medium glass bowl.
Remove one chipotle chilli from the can and dice finely. Place in a separate medium bowl. Juice the oranges over the bowl containing the chopped chipotle chilli. Add the chopped cilantro and grape seed oil. Using a small whisk, mix the ingredients until evenly combined.
Pour the wet ingredients over the shrimp and allow them to marinate for 15 minutes.
Preheat a cast iron grill pan over high heat for 3 minutes. Remove the shrimps from the marinade and season with salt. Discard marinade.
Place the shrimp in the pan without overcrowding. Allow the shrimp to cook (without moving them) for approximately 1 ½ minutes. The shrimp will be ready to flip when they have lost their opaque color and caramelized char marks appear. Flip the shrimp and repeat the same process for the other side.
Remove the cooked shrimp from pan. Plate and garnish with fresh cilantro sprigs.

Pairing Notes

Description: Pinot Grigio is the same grape as Pinot Gris, except it is made in a crisper, lighter style. This one has a floral aroma like orange blossom, and is refreshing and light on the palate, with fruit flavours of pear and green apple, a subtle mineral note, and just a touch of citrusy sweetness.

Pairing: The Pinot Grigio contrasts the smoky, spicy flavour of the shrimp with its fresh, fruity flavours that cleanse your mouth from the heat. Plus that orangey sweetness of the wine complements the orange zest in the marinade.

Wine Suggestion: Giovello Pinot Grigio (Veneto, Italy)