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Serves: 4-6
This recipe pairs perfectly with our Terra Alta Albariño! Serve with crusty French bread for dipping. Save the extra dressing to make a side salad. It's so colorful and absurdly delicious!
Ingredients
- 12-14 shrimp (peeled with tail on)
- 2 Andouille Sausages
- 2 Valencia oranges
- ¼ cup Bokisch Terra Alta Albariño
- Parsley & Chives (for garnish)
- Olive Oil, Salt and Pepper
- To make the dressing, shake the following ingredients in a mason jar!
- ¼ cup fresh Meyer Lemon & Orange juice
- ¼ cup Bokisch Terra Alta EVOO
- 2 Tbsp white balsamic or white wine vinegar
- 1 Tbsp minced shallot
- 1 tsp Dijon mustard
- 1 tsp ground turmeric (optional)
- Salt and Pepper
Instructions
- Make the dressing.
- Rinse and pat dry the shrimp, season with salt.
- Sauté the shrimp in olive oil until just barely pink, set aside.
- Slice and sauté the sausage in the same pan until the edges are browned.
- Add the Albariño to deglaze the pan.
- Add back the shrimp to reheat.
- Remove to a serving dish and drizzle with the citrus dressing, garnish with herbs.
Notes
You can easily adjust the spice level by using a different type of sausage of your choice.
Try not to overcook the shrimp! Just let them get pink and immediately put them to the side.
Then brown the sausage and add in the Albarino to deglaze the pan.
Serve with our Terra Alta Albarino! Look at the label, the colors even match!
