Peruvian Shrimp

An unusual combination of spices that combine to make a delicious dish! Barb L.

Yield: 2-4 Servings


1/2 cup dry white wine (or chicken or vegetable stock)

2 Tbsp freshly-squeezed lime or lemon juice

1 Tbsp ground cumin

1 Tbsp smoked paprika

1 tsp kosher salt

1/2 tsp freshly-ground black pepper (The black pepper adds a bit of spiciness. Reduce if desired)

11/2 Tbsp Flying Olive Lemon, Lime, Garlic, a Single Varietal of Choice, or a Combination of Choice

1 pound medium-large raw shrimp, peeled and deveined (tails either on or off)

4 cloves garlic, peeled and minced

Roughly chopped fresh cilantro leaves, for garnish


In a small mixing bowl, add the white wine, lime juice, cumin, paprika, salt, and black pepper, and whisk together until combined. Set aside.


In a large sauté pan, heat The Flying Olive EVOO or Combination of Choice over medium-high heat. Add the shrimp and garlic, and sauté for 4-5 minutes, stirring occasionally, until the shrimp are cooked through and pink. Transfer to a separate plate, loosely cover to keep warm, and set aside.


Return the sauté pan to the stove over medium-high heat. Add in the wine mixture, and cook for 1 minute, stirring occasionally. (If you want a thicker sauce, let it boil down for an extra 2-3 minutes more.) Carefully add in the shrimp, and stir until they are evenly coated with the sauce.

Remove the pan from the heat and serve immediately, garnished with fresh cilantro.


Submitted by Barb L.