This rich and savory dish combines the smoky, seasoned flavor of Jamonada Salami with tender head-on shrimp, all brought together in a velvety red wine cream sauce. It’s a quick yet elegant recipe that delivers bold taste with minimal ingredients.
Ingredients
- 3 Tbsp extra virgin olive oil
- 5 oz Don Pedro Jamonada Salami cut in strips
- 3 Sliced garlic cloves
- 6 Head-on shrimp
- 2 oz red wine
- 4 oz heavy cream
- 1 Tbsp salt to taste
- Black pepper to taste
Instructions
- In a sauté pan, add 3 Tbsp extra virgin olive oil and heat pan with medium high heat.
- Add Jamonada Salami and sear until a nice color is achieved.
- Remove salami and reserve for later use. In same pan, add sliced garlic and turn down heat to medium heat.
- Cook garlic until golden, aromatic, for about 1 minute.
- Add shrimp and coat with oil, garlic, then add red wine.
- Cook red wine until reduced by half and with the back of a spoon, crush the shrimp heads slightly letting out the briny juices.
- Add heavy cream and season with black pepper at medium high heat.
- Reduce heavy cream by half and add salami.
- Season with salt until dish is perfectly balanced.
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