I honestly don’t know where some of these “official food days” come from… but I really don’t care.
Most provide an excuse for getting in the kitchen and trying a new recipe, or perhaps adding a new twist to an old recipe.
Making such days even more fun is the opportunity to seek out wine pairing partners for the various dishes. Yes, it can be work, but I would categorize such endeavors as “fun work.”
And today, the fun work revolves around National Shrimp Scampi Day.
If you’ve been to Italy, you probably know that “scampi” there refers to a shellfish called langoustine. Elsewhere, langoustine may be referred to as Dublin Bay prawns or Norway lobster. To see a picture of one preparation of langoustine, click here.
But here in the United States, the term usually refers to a specific preparation of a dish—one involving garlic (lots of it!), along with lemon juice or wine. In many cookbooks, the ingredients for Veal Scampi and Shrimp Scampi are very similar, save for the “meat” involved.
But on National Shrimp Scampi Day… it’s all about the shrimp (and the garlic, of course). And Shrimp Scampi turns out to be a versatile dish when it comes to wine pairing.
Among the possibilities: Sauvignon Blanc, Muscadet, Pinot Grigio, Pinot Gris and Chenin Blanc. All of these varietals match nicely with shrimp or garlic… and when you pour them alongside a dish that includes both shrimp and garlic, you have a delicious reason to celebrate.
Tomorrow: an easy-to-make, eight-ingredient recipe for Shrimp Scampi.
