Shrimp in wine

When I feel like making something quick with seafood, this recipe with shrimp, wine, and vegetables saves me many times. I first tried it on a summer day when I only had a few ingredients on hand and wanted something warm for dinner without spending too much time at the stove. With frozen shrimp, some red wine, and simple vegetables, you have a meal that almost cooks itself in the oven.

Quick Info

Total time: about 50-60 minutes (includes thawing the shrimp)
Preparation time: 15-20 minutes (depending on how quickly you work with the vegetables)
Baking time: 30-40 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish with seafood, suitable for dinner

Ingredients

- 1 box of frozen shrimp (approx. 400-500 g)
- 1 large potato
- 1 carrot
- 1 cup of yellow beans (fresh or frozen)
- 1 glass of dry red wine (approx. 150 ml)
- Salt to taste
- Pepper to taste
- Granulated garlic (to taste, 1/2 teaspoon is enough for flavor)
- Dried oregano (1/2 teaspoon)
- Chili flakes or powder (optional, to taste)

Preparation method

1. Start with the shrimp: take them out of the freezer and let them thaw in a large bowl of cold water. It takes about 20-30 minutes. Change the water once or twice if you want to speed up the process. After they have thawed, rinse them well under cold running water.

2. Preheat the oven to 180°C.

3. Prepare the vegetables: peel the potato and cut it into quarters (not smaller, so it doesn’t crumble too much while baking). Peel the carrot and chop it finely. Break or cut the yellow beans into 4-5 cm pieces if they are not already portioned.

4. In a larger baking dish, place the well-drained shrimp. Add the potato, carrot, and beans. Sprinkle salt, pepper, granulated garlic, oregano, and a little chili if you want it slightly spicy over everything. Mix gently with your hand or a spoon to distribute the spices.

5. Finally, pour the glass of dry red wine over everything in the dish. There is no need to add water; the wine and the juices released by the vegetables will be enough.

6. Place the dish in the oven at 180°C for 30-40 minutes. The vegetables should be tender, and the shrimp should be cooked but not dry. If the dish is larger, it cooks a bit faster. Do not stir too often; once halfway through the cooking time is enough.

7. When everything is ready, take the dish out of the oven and let it rest for 5 minutes before serving.

I usually serve it with a simple garlic sauce, but it’s also fine without it if you don’t feel like making it.

Why I make this recipe often

It’s one of my quick options for days when I have little time or motivation to cook. The ingredients are simple, you don’t have to supervise too much, and you can use whatever vegetables you have on hand. It’s hearty but not heavy, and the taste of shrimp with wine is pleasant even for someone who is not a seafood fan.

Tips and variations

Tips

- Thaw the shrimp in cold water, not at room temperature, to avoid any unpleasant smell or texture.
- If you have peeled shrimp, they work just as well.
- The potato and carrot can be cut larger or smaller, but not too thin, otherwise, they will crumble.
- Do not use sweet wine, as it alters the final taste of the dish.

Substitutions

- Yellow beans can be replaced with green beans, or even thicker-cut zucchini if unavailable.
- If you don’t have granulated garlic, you can use 1-2 crushed garlic cloves.

Variations

- You can add bell peppers or onions, but don’t change the essence of the recipe.
- For a more intense flavor, add a bit of dried thyme along with the oregano.
- If you want more sauce, add another half glass of wine halfway through baking.

Serving ideas

- It’s good warm, straight out of the oven, but also works at room temperature.
- The simple garlic sauce (yogurt, garlic, a little salt) complements it well.
- You can also serve it over plain boiled rice if you want an extra filling.

Frequently asked questions

1. Can the recipe be made with fresh shrimp?
Yes, just add them directly to the dish without thawing. Be mindful of the time, as fresh shrimp cook a bit faster, so check after 25-30 minutes.

2. Does the red wine give a strong taste?
No, if you use a dry wine. It doesn’t taste like a meat sauce but rather has a slightly fruity aroma that complements the shrimp and vegetables.

3. Can I use other vegetables?
Yes, but if you use watery vegetables (like zucchini), reduce the amount of wine to avoid the dish being too liquid.

4. How long should I bake if I have a larger portion?
If you increase the quantity, add 10-15 minutes more and check that the shrimp are cooked and the potatoes are soft.

5. Can it be made without alcohol?
You can use a splash of lemon juice mixed with a little water, but the taste won’t be the same.

Nutritional values

Estimate for one serving (out of 3):

- Calories: approximately 250-300 kcal
- Protein: 20-25 g (from shrimp and a little from beans)
- Carbohydrates: 25-30 g (potato, carrot, beans)
- Fats: 2-4 g (mainly from shrimp)
The values are approximate and depend on the size of the portions and what potatoes or beans you use. The recipe is low in fat and high in protein.

Storage and reheating

The dish does not keep well in the fridge, especially because of the shrimp, which lose their texture when reheated. If there are leftovers, keep them covered in the fridge and consume within 24 hours. You can reheat it in the oven at a low temperature until heated through, but don’t leave it too long, or the shrimp will become rubbery. It’s better to make just enough to eat right away.

 Ingredients: a box of frozen shrimp, granulated garlic, salt, pepper, oregano, chili, a glass of dry red wine, a potato, a carrot, a cup of yellow beans.

 Tags:  shrimp wine potato carrot yellow bean