Riesling Paired With Shrimp

Mo Wine Please

 Riesling

The title of this post does not do justice to the delicious shrimp dinner and beautiful Riesling wine that Peter paired together this weekend.

Grilled Pancetta-Wrapped Shrimp with Peach and Red Bell Pepper Salsa.

Sounds amazing, right? It was.

(Have no fear, I will include the recipe at the end of the post.)

Peter got this recipe from Wine Spectator Magazine. They suggested pairing the dish with a Riesling from the Mosel region of Germany, specifically the 2011 Bischöfliche Weingüter Trier Riesling QbA Mosel DOM ($17).

Riesling, a white wine varietal first grown in Germany, is considered to be one of the “big three” white wines along with Chardonnay and Sauvignon Blanc. It is now grown in France and many other European countries, along with Australia, New Zealand, Canada, United States, South Africa, China and Ukraine.

Riesling is a very “terroir-expressive” grape which means that the wine is characterized by discernible differences depending on where in the world the grapes are grown. The grapes are used to make a wide range of wines from dry to semi-sweet, sweet and sparkling.  If you have been turned off by Riesling in the past, thinking it was too sweet, know that this range of Rieslings exists. Ask your local wine store owner for recommendations and pay attention to wine tasting notes. Give Riesling another try!

The Mosel region of Germany is best known for their Riesling. Because of the northern location, the wine tends to be light and crisp, lower in alcohol with flowery rather than fruity aromas.

Tasting notes for the 2011 Bischöfliche Weingüter describe it as being “juicy with firm lush flavors of red peach, dried berries and chamomile. A note of candied citrus lingers on the crisp, minerally finish.”.  The wine should be enjoyed anytime from now until 2016.

Peter chose an Oregon Riesling (because it was what we had on hand from our great trip to the Willamette Valley) to enjoy with his fabulous dinner creation.

2012 Alexana Riesling

The 2012 Alexana Riesling ($28) , made from grapes grown in the Willamette Valley of Oregon, is described as “stunning and bright”.

“The Alexana 2012 Riesling is clean, crisp and austere – almost an Alsatian (French) style Riesling. Abounding with white peach and floral complexity, the texture is rich and expansive. A beautiful dry Riesling with lively acidity, the 2012 is a balanced, expressive wine with a long lingering finish.”

Now for the recipe.

Grilled Pancetta-Wrapped Shrimp with Peach and Red Bell Pepper Salsa

(Recipe from www.winespectator.com)

For the grilled pancetta-wrapped shrimp

  • 2 punds large, raw shrimp, peeled and deveined
  • 25 to 30 thin slices of pancetta
  • olive oil or vegetable oil
  • 2 Tablespoons honey
  • long wooden skewers, for grilling, soaked in water for 30 minutes

Preheat grill to medium-high heat. {Note: we don’t have a grill so Peter made these in the oven using the broiler.}

Wrap a slice of pancetta around each of the shrimp and skewer with either one or two wooden skewers (two makes for especially easy handling). Place the shrimp on a baking sheet and brush lightly with oil on either side.

In a small bowl, mix the honey with 1 to 2 Tablespoons of water, and blend with a whisk or a fork. Set aside.

When grill is hot, grill the shrimp for about 3 minutes on the first side, until beginning to brown. Flip the shrimp and baste with the honey glaze. After another 3 to 4 minutes, when the shrimp is cooked through, remove them from the fire and baste once more with the glaze. Serve warm with peach and red bell pepper salsa. (Serves 6)

For the peach and red bell pepper salsa

  • 1 cup red bell pepper, finely chopped (approximately one large red bell pepper)
  • 2/3 cup peach, finely chopped (approximately one to two peaches)
  • 1/3 cup red onion, diced
  • 3 Tablespoons cilantro leaves, finely chopped
  • 2 Teaspoons neutrally flavored oil, such as vegetable oil
  • 1 Teaspoon fresh lime juice

In a bowl, combine all ingredients and season with salt and pepper. Refrigerate until ready to use. (The salsa can be made several hours head of time.)

Grilled Pancetta-Wrapped Shrimp

Peter served it with boiled new potatoes, tossed in a little butter and parsley. The potatoes provided a nice textural contrast to the crunchy salsa. (Don’t I sound like a Top Chef judge?)

Peter described this recipe as “easy”.  The meal definitely achieved a place in our collection of “high impact, low effort” recipes. It would be a great dish to serve to company.

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Thanks for stopping by!

Comments

  1. Yum – dinner looks delicious!!
    And Reislings from the Mosel – my favorite ever!!!

    • As I’ve mentioned, I’m more of a red wine gal but trying to spread my white wine wings. Maybe a trip to Germany would help with my growth. 😉

  2. I need to try more wines from Oregon. That whole meal looks incredible. Thanks for sharing the recipe- now share the motivation to cook 🙂

    • I can take no credit for the cooking part, I love that my husband has decided that Sat nights (unless we have other plans) are nights he is going to try new recipes. Count me in!

  3. Yum! I really need to get over my fear of cooking shrimp so I can try this recipe.

    • Peter said it was very easy. He put the skewers on a cookie sheet under the broiler until they were done. At least with shrimp they do look different when cooked than when raw so it’s a little easier to judge doneness.

  4. Have mercy! That sounds absolutely FANTASTIC! I love shrimp and I really enjoy Riesling, too. This is definitely going on my must try list!

  5. I’m not a wine drinker. Hope we can still be friends because I so enjoy reading your blog and I love me some shrimp. This recipe is one I’ll try – yum!

    • Oh, Barbara! Of course we can still be friends! (More wine for me, but I’ll serve whatever you’d like to drink!) Thanks for the kind words about my blog. I’m glad you enjoy reading about my adventures!

  6. Am totally picking this up for my dad and his wife. They love shrimp and wine! Thank you! :)-Ashley

  7. this is perfect because seafood is my favorite 🙂

  8. Even as a vegetarian this looks yummy. I could do potatoes with salsa paired with wine. I could really do anything paired with wine 🙂

  9. Oh that looks good…two of my favorite foods paired together! Yum! Maybe this weekend…

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