Shrimp, Salad, Sweetness, Heat and Sauvignon Blanc

Nothing beats a one-pan meal for simplicity, and using a cast iron skillet — with its even heating — helps us craft balanced and flavorful dishes that are true to their recipes.

Shrimp lovers will enjoy this delicious dish, which showcases the main ingredient with some sweetness, some heat and, just for good measure, some winter greens.

This recipe yields about 5 servings, and pairs beautifully with Sauvignon Blanc.



* 1/4 cup butter (at room temperature)

* 1 tablespoon honey

* 1 chipotle in adobo, with sauce, minced

* Freshly ground black pepper

* 2 lbs. raw large shrimp, peeled and deveined

* 4 oz. frisée, coarsely chopped (about 4 cups)

* 4 oz. radicchio coarsely chopped (about 4 cups)

* 1 endive, cored, with leaves halved crosswise


1. In a small bowl, stir together the butter, honey and chipotle until the mixture is smooth.

2. In a large cast-iron skillet, melt 1 tablespoon of the chipotle butter.

3. Season shrimp with pepper to taste.

4. Add half of shrimp to skillet, and cook over medium-high heat until opaque, turning once (about 4 minutes). Transfer to a plate.

5. Repeat with 1 tablespoon of the chipotle butter and remaining shrimp.

6. In same skillet, melt remaining chipotle butter.

7. Add frisée, radicchio and endive and cook, tossing with tongs, until greens are wilted (about 90 seconds).

8. Remove skillet from the heat, and top greens with the reserved shrimp and any remaining juices.

Posted in Food and Wine Pairings/Recipes
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