The key to a successful food-and-wine pairing involves matching the wine to the main flavor of the food.
That’s why Chardonnay (a white wine) sometimes works with a steak (a red meat). If the Chardonnay is made in a buttery style, and if a big glob of soft butter is placed atop the steak, the pairing is truly brilliant.
Sauvignon Blanc is always a good choice to serve with shellfish, and it also pairs beautifully with the garlic flavor. There may be no better dish to eat with Sauvignon Blanc than Garlic Shrimp.
A B&B owner in Michigan shared the following recipe with us after preparing the dish and uncorking a bottle of chilled Sauvignon Blanc.
Dinner was delicious. And as we’ve discovered several times since, the dish is really easy to make. This recipe serves 2 to 4 people, depending on your appetites and whether you’re serving something else with the shrimp.
* 3 lbs. shrimp, shelled, deveined and cleaned
* ¼ lb. butter
* 3 cloves minced garlic
* ¼ cup minced onion
* 1 T fresh chopped parsley
* 1 cup Sauvignon Blanc
1. In a large frying pan, melt butter and add garlic, onion and parsley. Cook for 2 minutes.
2. Add shrimp and cook over moderate heat for 1 minute.
3. Add Sauvignon Blanc. Toss shrimp and cover. Cook an additional 2-3 minutes until just done. Do not overcook.
4. Remove shrimp to a heated platter with a slotted spoon, and then cover with sauce.