Grilled Chili Lime Shrimp

. . . INGREDIENTS 1 LB jumbo shrimp, peeled and deveined 1/4 cup olive oil 1/4 cup cilantro, finely chopped 4 garlic cloves, minced Juice from 1 lime 1 Anaheim or jalapeno pepper, diced 1 TBSP ginger, minced 1 TSP pepper

Clean and prep shrimps.  In a small bowl, combine all ingredients.  Pour over shrimp and marinate for 1 hour. Heat grill to medium-high.  Grill shrimp on each side until opaque.

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The garlic and cilantro offset the tanginess from the lime juice.  Depending on how much heat you want from the chili, it will determine which wine to pair with. For a spicier option, go with the jalapeno pepper and pair with a creamy Riesling. If you go with an Anaheim pepper instead, the flavor is a bit faint but it makes this dish more friendly to pair with a Sauvignon Blanc such as the Warwick Sauvie B from South Africa or the Snapdragon white blend from Isenhower Cellars in Washington. Again with the creamy texture--it's a Rhone-inspired blend of Roussane and Viognier. The tropical notes compliment the lime and garlic nicely without overpowering the dish.

 

For this to be a $30 wine+food pairing, the wine needs to be about $15 or less.  Depending on if the shrimp are on sale or not, you should be able to get all the ingredients for about $15, which is nice.  With that in mind, I looked for a wine that would lock horns with the smokiness of the grill and the chili-lime fresh flavors.  The 2008 Domaine Ricard Touraine les Trois Chenes is a fun little Sauvignon Blanc from the Loire Valley.  Imagine your chili lime shrimps coming off the grill feeling feisty and ready to get into the ring with a lime, a cilantro bunch and a tangerine.  The battle royale of flavor that would ensue is what your taste buds are going to witness.  The Domaine Ricard grapes are biodynamically grown, and for you, the wine drinker the result is a pleasant, crisp, tropical wine with tangerine lime zest notes on the nose that fit like a puzzle piece with the shrimps.  Enjoy!

Shrimp and Crab Bisque

1/2 LB shrimp1/2 LB canned crab meat 3-10.5 OZ cans clam juice 8 OZ canned tomato puree 16 OZ cream sherry 2 TSP sugar 2 TBSP garlic, minced 1 TSP red chilie pepper flakes 2 TBSP cornstarch mixed with 3 TBSP water

In a medium saucepan, boil clam juice. Add shrimp when it reached boil, unpeeled. Boil 3-5 minutes until pink. Remove shrimp from liquid and put them in ice water. Peel shrimp and put peels in clam juice simmer juice and shells 15 minutes. Heat cream separately. Strain clam juice and place back n pot and thicken with the slurry mixture. Add tomato puree, hot cream and garlic, sugar, chile flakes and pepper. Add shrimp and use hand blender or pour mixture into a blender. Puree shrimp but don't blend completely. Return mixture to stove, add sherry and crab meat, then warm until ready to serve.

Here's a warm soup for a cold rainy day.  Definitely worth the effort.  Wine pairings to go with this most likely a dry Riesling like the Trefethen or Spy Valley.

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