Shrimp Chorizo Pasta with Noilly Prat Bouligny Sauce
December 14, 2021
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
- 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
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.
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.
Wild American Shrimp® Announces Chef of the Year Winners 2022
November 3, 2022, BILOXI, Mississippi – Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, has announced...Read More November 2022
ASPA Member Feature: Dominick’s Seafood, Inc.
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....Read More October 2022
Buy Local. Buy Wild American Shrimp.
From the United States’ highest mountains to the beaches on all of our coasts, buying local means buying American. The COVID-19 pandemic left Americans wondering...Read More October 2022