This recipe was from Phil Wagner, a finalist in the NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.
SHRIMP CHORIZO NOILLY PRAT BOULIGNY SAUCE
INGREDIENTS
- 5 tablespoons olive oil
- 1 red bell pepper, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 medium onions, diced
- 4 green onions, chopped
- 1 fresh tomato, chopped
- 19 ounces chorizo sausage
- 1 cup chicken stock
- 1 cup heavy cream
- 7 ounces tomato paste
- Black or white pepper, to taste
- Salt, to taste
- 2 pound peeled, deveined raw shrimp
- 4 ounces (or so) Noilly Prat French Dry Vermouth
- Cracked black pepper
- 1/2 teaspoon nutmeg, to garnish
- Dry chives, to garnish
- 1 pound angel hair pasta
DIRECTIONS
In saucepan, heat olive oil and saute vegetables in order listed until softened and liquid reduced, about 10 minutes
Add chorizo to saucepan and cook until fully browned. Remove small amount of chorizo and set aside to top sauce at the end.
Reduce heat and add stock and cream to saucepan. Mix well and bring to simmer. Add tomato paste and mix well. Add pepper and salt, to taste.
In another pot, boil water for pasta. Add pasta to boiling water and cook, according to package directions. (Time this, so the pasta will be ready just as the shrimp are ready.)
While pasta is boiling, add shrimp to original saucepan. Add vermouth and continue cooking, stirring occasionally, until shrimp turn pink.
Add reserved chorizo reserved on top of mixture.
Put sauce in serving bowl. Garnish with cracked black pepper, nutmeg and chives for color.
Drain pasta and place in separate serving bowl.
Allow guests to spoon sauce over pasta.
Serves 8.
To view the full article on the 2018, “Win Your Weight in Shrimp Contest” by Ann Maloney, Nola.com – The Times-Picayune, click here.
Editor’s note: For the best results, always use Wild American Shrimp® from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.
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