Creole Shrimp

Wine Commentary by Gary Twining

Creole Shrimp

You could use a store-bought Creole seasoning, but by making your own you can control the heat and salt. I love this dish because it marinates and bakes while you enjoy a glass of wine with your dinner guests.

1/3 cup extra virgin olive oil

2 TBS Homemade Creole Spice Mix (recipe follows)

2 TBS low sodium soy sauce

1 TBS honey

1 pound Alaska shrimp, peeled, deveined and tails removed

Cooked brown rice

Parsley and scallions, chopped

In a large baking dish, whisk olive oil, Creole spice mix, soy sauce and honey. Add shrimp, stir to coat, cover, and marinate in fridge 1 hour.

Preheat oven to 450°F. Bake shrimp in marinade, uncovered, 10 minutes or until shrimp are pink and cooked through. Serve over rice, garnished with parsley and scallions.

Homemade Creole Spice Mix

Add more or less salt, black pepper and cayenne pepper, to taste. Store remaining spice in a jar in the fridge.

2 TBS sweet paprika

1 TBS garlic powder

1 TBS onion powder

1 tsp salt

1 tsp black pepper

1 tsp dried oregano

1 tsp dried thyme

1/4 tsp cayenne pepper

Gary: With the spice and heat in this dish, a white wine with low alcohol would be refreshing. A light red wine would also work. Try a crisp Riesling with just a hint of sweetness to quell the heat. A rich and textured Pinot Gris and a moderately full-bodied Chardonnay would work for the white wine choice. A crisp and dry Rosé would be both flavorful and stimulating. A choice for a lighter red would include a Tempranillo, Grenache or Barbera for more flavor intensity with this entrée.

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