Skip to main content

#WinePW 7 Butterflied Spicy Prawns and Treveri Sparkling WinePairing @TreveriCellars

photo

#WinePW Wine Pairing Weekend Holiday Entertaining!

December is holiday festive party time! Our job this month is to create some great sparkling wine and appetizer pairings. If you see this early enough, please join us December 13th at 8 a.m. Pacific Time. We’ll be chatting on twitter using #WinePW about our creative holiday sparkling wine pairings.

We’d love to have you join us! Sparkling Wine and Appetizer Pairings.

~.~

This month I wanted to pair a Washington Sparkling wine with something I enjoy serving. I thought spicy prawns on a stick would be perfect. I chose wild shrimp for this recipe because they taste better. Thankfully, I found some medium sized wild shrimp which were perfect for an appetizer on a stick. Cooking time was minimal and could be done as guests arrive. If you don't like spicy you can omit or reduce the amount of chili used. Actually, I reduced the amount of chili for this recipe and I still sneezed like crazy when I was measuring it. The wine I chose was wonderful.

Recipe Butterflied Spicy Prawns

Ingredients and raw shrimp.

Ingredients
  • Wild Shrimp 1.1 Lbs. about 30 shrimp
  • 1 Tbsp diced garlic
  • 1/2 Tbsp diced ginger
  • 1/2 tsp ground chili (I use a Vietnamese brand, it is very potent)
  • 1/2 tsp salt
  • 2 Tbs Olive Oil
  • Package of bamboo skewers
  • Sauces for serving: Sweet Chilli Sauce, Memmi/Soy Sauce, Mustard
Steps
  • Soak bamboo skewers 30 minutes in water. I counted 31 shrimp, so I soaked 31 skewers.
  • Shell and devein shrimp. This is the most time consuming part of the process. You want to remove the vein on the back of the shrimp. Ick. Sometimes you can find shrimp at the stores already cleaned and deveined.
  • Butterfly shrimp. Cut along the back where you deveined the shrimp. Not too deep.
Marinating shrimp - deveined and butterflied.

  • Mix garlic, ginger, chili, 1/2 Tbsp olive oil and salt in a medium bowl. Add shrimp and coat well, marinate shrimp for 30 minutes - 2 hours in the fridge.
Skewered marinated shrimp.

  • Skewer the marinated shrimp. Skewer from tail and up.
  • Fry shrimp in 1-2 Tbsp olive oil at medium high heat for 2-3 minutes per side (or grill). You could use vegetable oil or peanut oil if that is what you like to use. I almost always cook with olive oil.
Frying shrimp on gas range.
 
Once the pan was heated the shrimp did not take long to cook. They only needed about 2 minutes per side. I have a heavy lid for the pan I use, so I rested it on the shrimp to minimize oil splatters and to reduce cooking time. It worked well. I was able to fit about 12 skewered shrimp in the pan once the pan was hot. They cooked quickly.
 
Serving
 
Yes, the shrimp were spicy. My son thought they were too spicy alone. I didn't mind and thought they were a good match with the sweetness of the Treveri Sparkling Riesling.
 
I had sauces on the side for dipping, Sweet Chilli Sauce, Memmi (similar to soy sauce) and Mustard. They took some of the heat off of this appetizer and added variety to the taste.
 
Next time I think I will brush half of the shrimp with Sweet Chilli Sauce and the other half with Memmi or Soy Sauce before serving. That should reduce the heat and avoid needing a dipping sauce - because they would already have the sauce on them.
 
This would be a good dish for any festive celebration or with dinner of Soba noodles or rice. The Treveri Sparkling Riesling was fantastic of course. See my notes below on this sparkling wine.
 
Butterflied Spicy Prawns and Terveri Sparkling Riesling.
 
I wanted to pair the Spicy Prawns with a friendly, slightly sweet wine. I chose one of my favorites, a Washington Sparkling Riesling by Treveri Cellars.
 
photo
 
Tasting Notes Treveri Riesling NV

Soft bubbles aplenty, sweet and crisp, apple, honey, creamy mouth, cinnamon, mineral and apple peal on the edge of the tongue, a good match to savory heat. Yum. Recommended.
SRP: $17.
ABV: 12%
RS: 34 grams per liter.

Treveri Cellars
71 Gangl Road
Wapato, WA 98951
Phone (509) 877.0925
Shop Treveri Cellars on Amazon

About Treveri Cellars

Treveri winemaker Juergen Grieb has a degree in winemaking and sparkling winemaking from Germany. From the town of Trier on the Mosel River next to Luxemburg, Juergen learned his craft at Kartheuserhof Winery under the tutelage of Herr Ludwig Breiling and worked with owner Christoph Tyrell. He also worked for the Duhr Sektkellerei in Trier which was a sparkling wine facility. After graduating, Juergen moved to the United States to make wine for an early German held winery on the Wahluke Slope in 1983. Juergen has worked in the Washington State wine industry since then, most recently for a bulk wine producer as the Head Winemaker producing 6 million gallons of still wine.

Juergen and Christian Grieb Treveri Cellars.

Treveri Cellars opened its doors on November 23, 2010 with a mission to put Washington sparkling wine on the map. Since its opening, Treveri wine has been served at White House State Department receptions and the James Beard Foundation in New York.

Producing a wide array of sparkling wines, including non-traditional varieties such as Riesling and Mueller-Thurgau, Treveri largely focuses on 100% varietal sparkling wines, and is also launching a reserve tier of sparkling wine.

#WinePW 7 Ideas from our group for you.
Try something new this year!

Don't forget our Twitter chat December 13th at 8 a.m. Pacific Time. We'll be talking about our tips and tricks for the best holiday wine pairings. We'd love to have you join us!   

And, be sure to mark your calendars for January's Wine Pairing Weekend, hosted by Christy at Confessions of a Culinary Diva. Join in the #WinePW 8 conversation on Saturday January 10, 2015.

Related Post: #winePW 6 Shepherds Pie Casserole with Barnard Griffin Syrah Port

Cheers!

Popular posts from this blog

My Current State of Wine

"Do I still work in the wine industry?" Like many of you, the Covid pandemic altered my life trajectory. Today, I am going to re-cap where I am in the wine industry. My story will bounce back and forth for context. Remember, I like to connect the dots. The Walter Clore Wine and Culinary Center in Prosser, Washington. First, everyone asks me, what happened to the Walter Clore Wine and Culinary Center (Clore Center)? Good question. The Clore Center, located in Prosser, Washington, birthplace of Washington wine, opened in 2014 as a not for profit. The primary mission of the Clore Center was to promote " Washington state wine ." I began working at the Clore Center in October 2015. My last title was, Wine Education Coordinator . We finally, sadly, closed our doors in November 2020.  It was my sincerest pleasure to work at the Clore Center for five years. I made many friends in the industry and in the community. I met many people from around the country and from around th

Review: Sho Chiku Bai, Unfiltered Sake

Last month in Seattle, I purchased a bottle of Nigori sake at Uwajimaya. Uwajimaya is one of the largest Asian grocery retailers in the Pacific Northwest. I’ve been visiting Uwajimaya for almost 40 years. When I was much younger, I’d buy model ship and plane kits, Japanese comic books (manga) and I never left without at least one steaming Humbow in hand. Today I buy the manga for my son; while I still enjoy the tasty steamed Humbows, now I never leave without at least one bottle of Sake in hand. Uwajimaya has a terrific selection of imported sake. This most recent visit, I left with a bottle of Sho Chiku Bai Nigori sake. Nigori sake is generally the sweetest of all sakes, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Typical sake is usually filtered to remove grain solids left behind after the fermentation process; however Nigori sake remains unfiltered, resulting in a cloudier beverage. Before serving, the bottle must

A Special Oregon Pinot Noir with Eastern North Carolina Inspired Ribs #OTBN #winePW 10

Open That Bottle Night - A great excuse for a Wine Pairing Weekend.  February 28th was Open That Bottle Night - I selected a bottle of wine I helped blend using barrel samples of Pinot Noir from R. Stuart winery in McMinville, Oregon. I was saving this bottle for a special occasion and knew it was likely time to open and drink. I hoped it had improved. "Blending wine is no task for mere mortals."   - William Pollard Jr.  Our Wine Pairing Weekend group decided Open That Bottle Night would be an appropriate occasion to pair our selected bottle of wine with something special as well. After some consideration, I decided North Carolina ribs would likely pair well with my special bottle of Oregon Pinot Noir. For this post I'll review the wine first, then provide the recipe, and wrap up with the results of this wine + food pairing. *Note: What is Open That Bottle Night? Wife and Husband columnists Dorothy J. Gaiter and John Brecher invented Open That Bottle