(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
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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)