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  • Writer's pictureCarlos Sarmiento

Thai peanut-coconut shrimp with Jasmati rice & AIX Rosé wine

Updated: Sep 19, 2023


(Photo: Carlos Sarmiento)

Since launching Carlos’ Food & Wine, I have discovered how versatile rosé wines are, when it comes to food pairing.


Summer season truly merits refreshing wines. Whether your drinking it with a sale, an appetizer, a full meal or doing rosé-all-day by the pool, rosé wines always deliver. Bringing you a taste of Thai-influenced cuisine, I share with you a delicious shrimp dish with coconut and peanuts.

(Photo: Sumit Chinchane)

An enticing piquant dish for the senses, that yes, it can be enjoyed poolside.

Let‘s get cooking!

Menu: Thai peanut-coconut shrimp with Jasmati rice.


Wine pairing: 2020 AIX Rosé (AOP Coteaux-d'Aix-en-Provence, France)

Serves 2-3


Ingredients

Shrimp & sauce:

  • 2 tablespoons of vegetable oil

  • 12 count of fresh Jumbo shrimps, deveined but with tail on

  • 1/2 (7 ounce can) of coconut milk

  • 1/3 cup of creamy peanut butter

  • 2 tablespoons of low sodium soy sauce

  • 2 tablespoons of honey

  • 1 tablespoon of rice wine vinegar

  • 1 tablespoon of lime juice

  • 1/2 teaspoon of sesame oil

  • 3 garlic cloves, finely minced

  • 1 tablespoon of fresh ginger, finely minced (or 1/2 tablespoon of ground ginger)


Rice:

  • 1 cup jasmine rice

  • 1 1/2 cup of water

  • 2 tablespoons of butter


Garnishes: lime wedges and freshly chopped cilantro.


Directions

Shrimp & sauce:

  • Add the oil to a large skillet on medium high heat.

  • Add the shrimp to the pan cooking on each side for 1-2 minutes.

  • Remove the shrimp from the pan and set aside.

  • Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.

  • Add the shrimp back to the pan to coat.


Rice:

  • In a medium pot, bring water to a boil.

  • Add rice and butter, stir well. Cover pot with lid, reduce heat to to low and simmer for 15 minutes.

  • Remove pot from heat and fluff rice with fork.

Serve it up!

On each individual plate, scoop a good portion of rice on the center of the plate.


Next, add a generous heap of the shrimp (4-6 count). Spoon a little extra pan sauce on top of shrimp.


Finally, one side of the plate, make a small nest of fresh cilantro and place one or two lime wedges on top. Add a few extra cilantro leaves on top of the shrimp and serve.


Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


About the wine…


2020 AIX Rosé (AOP Coteaux-d'Aix-en-Provence, France)

(Photo: Carlos Sarmiento)


Tasting notes: A fragrant and well-balanced wine, AIX's hypnotizing salmon pink color reveals a fruity freshness.

The nose is delightfully fragrant with delicate balance and crisp acidity. Enjoy the notes of soft, ripe summer fruits particularly watermelon and strawberries.


Grapes:

60% Grenache, 20% Cinsault, 20% Syrah


Food pairing: Salad, grilled fish, poultry and Asian foods, especially sushi and curry dishes.


Accolades:

90 Points

Wine & Spirits


90 Points

For more information, visit:

&


Special thanks to my friends at Kobrand Wine and Spirits for this outstanding wine pairing collaboration.

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Decorative wine drip collar by: https://dripstosips.com

(Special discount promo code: CFW15)


(Photo: v2osk)




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