Recipe: Cinghale (Wild-Boar) Sausage and Shrimp on Greens
April 18, 2008 by michael
A very easy and quick appetizer I came up with one night while figuring out a new way to make shrimp. Any mild sausage could be used as a substitute if cinghale is not available.
Ingredients
- 8-10 jumbo shrimp, peeled and deveined
- 3 Tablespoons Shallots, chopped fine
- 1 large clove garlic, chopped fine
- 1 tablespoon butter
- 1/4 cup dry sherry
- 3 oz wild boar sausage, chopped roughly
- salt/pepper
- 1 tablespoon extra virgin olive oil
- 2 cups arugula, spinach or other preferred green
- Saute garlic and shallot in olive oil over medium heat. Add sausage after 2-3 minutes and cook for 3 additional minutes.
- Deglaze pan with sherry - allow to reduce for 3 minutes. Add butter.
- Once melted, add shrimp for 2-3 minutes per side. Coat well with sauce while cooking.
- Plate on bed of greens and serve with sauce as a dressing.
Wine Pairing: 2004 Dutton Estate Chardonnay Dutton Ranch
Well, since I refer to my husband as the Wild Boar on my blog, I see this a fitting meal to serve up!
I work for a specialty food company - http://marxfoods.com and just bought 9 lbs. of wild boar sausage to make wild boar sausage and fig skewers for a party… now I’m trying to find ways to use the rest of my sausage. Thanks for your recipe - I love anything with shrimp and this sounds fabulous!
Hi Emily,
Those skewers sound great! I was just looking around the marxfoods.com website and have to say I’m quite impressed!
Once my kitchen renovations are complete, I may have to christen the new cooktop and stove with a Venison rack or perhaps roasted squab!
Hope the shrimp turn out OK!
[...] Cinghale Shrimp on Greens: Wine Pairing: I like the fruit, acidity and complexity of a nice Spatlese Riesling. My pick: 2002 J.J. Prum Riesling Himmelreich (Spatlese) ($30) [...]