Food & Wine: Shrimp

Welcome to Vine to Wine, I'm your host Linda Moran and today is all about Food and wine. Today we are going to discuss shrimp and wine. Unless you have seafood allergies most everyone enjoys good shrimp. Shrimp is a great medium for wine in that shrimp can be suited to many different wines depending upon how they are prepared. I say the more simple the preparation the better! Let's talk first about your basic shrimp boil with the famous old bay spice mixture. This is great as peel and eat and always a favorite way to enjoy a big pot of shrimp. Pour a nice chilled bottled of unoaked Chardonnay. If you like a fruitier wine try a semi dry Riesling. Next, if you like your shrimp grilled on the Barbecue, then you might want to serve a Rose' or a sparkling Shiraz. Recently I had the most simple but delicious shrimp preparation. The raw shrimp, still in the shell, were sliced open and laid flat on a lightly oiled cookie sheet. A smear of pesto was spread across each one and they were slid under the broiler for about a minute and a half. They were unbelievably good with both Pinot Grigio, Vernaccia and a Blanc de Blanc champagne. Whether fresh or frozen shrimp make a great appetizer or entrée and the wines that go with them are depend heavily on your choice of preparation. Really! And thanks for joining me on today's Vine to Wine.