DOUGH WINES FOR
FALL FLAVORS
Created in Partnership with the James Beard Foundation
Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, and that each glass, bottle and conversation can make an impact, and become a catalyst for good.
Fresh ingredients ... dazzling flavors
Dough Wines Ambassador Ayesha Nurdjaja presents this savory, spicy sauteed shrimp recipe for Fall.
With loads of flavor and a hint of heat, it pairs great with with Dough Oregon Pinot Noir.
Dough Wine pairing: OREGON PINOT NOIR
The bold, beautifully spiced flavors of this Fall dish pair great with the fruity-forward, lighter body of Dough Oregon Pinot Noir.
As a chef, restaurateur and advocate for a more sustainable food system, it’s an honor to join forces with Dough Wines, a brand that shares my commitment to diversity and sustainability efforts and restaurant recovery.
Dough Council of Ambassadors:
Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Sautéed Shrimp with Piquillo Pepper Sauce
Ingredients
Piquillo Pepper Sauce
- 3/4 cup roasted piquillo peppers
- 4 tablespoons white or champagne vinegar
- 3 tablespoons extra virgin olive oil
- 1 bunch flat leaf parsley
- 1 1-inch piece fresh ginger
- 3 tablespoons labneh
- 1 teaspoon smoked paprika
- 2 medium garlic cloves grated on a microplane
- Salt to taste
Shrimp
- 1 pound large shrimp cleaned & deveined
- 3 tablespoons extra virgin olive oil
- 2 medium garlic clove grated on a microplane
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- Lemon zest from 1 lemon
- Salt to taste
- Extra virgin olive oil as needed for cooking
To Finish
- 4 stalks scallion
- 3 tablespoons sesame seed toasted
Instructions
Piquillo Pepper Sauce:
- Combine all the ingredients in a food processor and process until smooth. Hold at room temperature until needed. Sauce can be made in advance and refrigerated in an airtight container for up to 2 days.
Shrimp
- Combine all ingredients except for the shrimp in a large bowl.
- Add the shrimp and cover. Place in the refrigerator and allow to marinate for a minimum of 4 hours or overnight.
- Heat a large, heavy-bottomed pot over medium heat. Add enough olive oil to cover the bottom of the pan, about 1 ½ T, depending on the size of your pan.
- Remove the shrimp from the marinade. Carefully place in the pan so the oil does not splatter. Arrange shrimp in a single layer with space between each one. Cook for 2 minutes on each side. Cook in batches if your pan is not large enough to hold all the shrimp at once.
To Finish
- Place the cooked shrimp on your serving plate.
- Drizzle the piquillo pepper sauce over the shrimp.
- Trim the root end of the scallion stalks. Thinly slice the trimmed scallion on the bias.
- Finish the plate by sprinkling the sliced scallion and toasted sesame seeds over the top of the shrimp and sauce.