The recipe for this week’s food and wine pairing is courtesy of Executive Chef Christian Clair of Via Luna at The Ritz-Carlton in Fort Lauderdale. A quick and easy starter dish for a dinner party or a great hors d’oeuvre plate for your home-style cocktail hour. Chef Clair has shared his recipe for warm tiger shrimp poached in Extra Virgin Olive Oil quickly sautéed with red onions, sliced jalapenos, oven roasted garlic, and lemon served with a side of crunchy grilled Ciabatta garlic bread, perfect for getting that last bit of l’huile de crevettes et de légumes. I served this tasty little starter dish with Macon –Villages, Cave De Lugny 2009. This under $15 Chardonnay from Burgundy is a classic white Burgundy that is all about green apple, citrus and mineral; very little, if any oak lending itself to a great pairing with Chef Clair’s Poached Shrimp dish. (click on photos for larger view)
6 Tiger Shrimp
5 Jalapenos, sliced
6 Roasted Garlic cloves
1 oz Red Onion, shaved
4 Lemons, thinly shaved whole
5 oz Extra Virgin Olive Oil
Salt and Black Pepper to taste
2 pieces Ciabatta bread
2 oz Parsley Garlic Butter
Butter the Ciabatta bread with parsley garlic butter and place on the grill until toasted.
Place the rest of the ingredients into a sauté pan and simmer until the shrimp are cooked 4-5 minutes. Arrange plate with the shrimp and vegetables; finish by spooning warm oil over the top of the shrimp.
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The Ritz Carlton Fort Lauderdale 1 North Fort Lauderdale Beach Boulevard, Fort Lauderdale, Florida 33304 (954) 465-2300