#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.|
- 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
- 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.
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.
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.
RS: 34 grams per liter.
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!
- Bacon and Greens Dip with Bubbly by Cooking Chat
- Piedmont Sparkling Nebbiolo & Pungent Anchovy Green Sauce by foodwineclick
- Segura Viudas Aria Cava with Oysters and Spanish Tapas by Confessions of a Culinary Diva
- Butterflied Spicy Prawns and Treveri Sparkling Wine by Wild 4 Washington Wine
- A Seasonal Nibbles Duet + Pear Valley Vineyard's Frizzante Muscat by Culinary Adventures with Camilla
- Appetizers served with a Sparkling Wine by A Day in the Life on the Farm
- Cranberry Brie Biscuit Bites and Sparkling Muscat by Curious Cuisiniere
- Moscato with Fresh Fruit Almond Cake and Zabaglione by Vino Travels -- An Italian Wine Blog
- Domaine Meriwether Sparkling Wine and Make Ahead Spanakopita by Tasting Pour
- Wine and Dine: Anna de Cordoniu Brut NV and Herbed Parmesan Crisps by Grape Experiences
- Italian Sparkling Wine: Bubbly & Bacon #winePW by Girls Gotta Drink
- The Holidays Sparkle on #WinePW by Rockin Red Blog
- Butternut and Bubbly by It's Okay to Eat the Cupcake
- Smoked Salmon and Potato Chip Appetizer with Louis Roederer Champagne by ENOFYLZ
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.
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