Fiery Shrimp and Chilled Tassel Ridge® Iowa Edelweiss spice up your dinner.
Shrimp doesn’t have strong flavors, but the other ingredients in Fiery Shrimp are very flavorful. The tropical fruit notes, with pineapple and a hint of citrus in Tassel Ridge Iowa Edelweiss, will pair nicely with the lime in the Ginger-Lime Sauce.
Tassel Ridge® Fiery Shrimp
Ingredients
- 3 Tbsp minced shallots
- 1 lb medium shrimp, peeled
- 3 Tbsp cornstarch
- 1½ Tbsp salt
- 1 tsp freshly ground black pepper
- 3 Tbsp canola oil
- ¼ cup thinly sliced red bell pepper
- 2 green onions, slice diagonally into ½-inch pieces
- 1 jalapeño pepper, sliced
- fresh cilantro, for garnish
- Ginger-Lime Sauce, recipe follows
Instructions
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Rub minced shallots on shrimp. Set aside. Combine cornstarch, salt, and pepper in bowl. Mix well. Dredge shrimp in cornstarch mixture. Heat oil over high heat in large nonstick pan. Add shrimp. Cook, tossing quickly until opaque, about 2 minutes. Add bell pepper, onion, and jalapeño. Stir fry 1 minute. Remove from heat. Garnish with cilantro. Serve with Ginger-Lime Sauce. Serves 4.
Recipe Notes
Serving Suggestion—Serve over rice.
Wine Recommendation—Tassel Ridge Iowa Edelweiss
Iowa Edelweiss is a semi-sweet white wine with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate. This wine is made entirely from Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Pair with spicy Asian foods, meats seasoned with Caribbean-jerk spices, or salad with pineapple, pear, apple, or papaya. Serve chilled.
Tassel Ridge® Ginger-Lime Sauce
Ingredients
- 2 cloves garlic, minced
- 1½ tsp sambal oelek chili paste
- 2 Tbsp grated fresh ginger
- ¼ cup fish sauce
- 2 Tbsp lime juice with pulp
- ¼ cup water
- 4 Tbsp sugar
Instructions
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Combine garlic, chili paste, and ginger in mixing bowl. Add fish sauce, lime juice, water, and sugar. Mix until blended.
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Chef’s Note—Can be refrigerated in glass jar with tight lid for up to 3 weeks.
