The shrimp in this recipe don’t have strong flavors but the other ingredients are very flavorful. The tropical fruit notes, with pineapple especially prominent, and hint of citrus in Tassel Ridge Iowa Edelweiss will pair nicely with the lime in the Ginger-Lime Sauce.
Tassel Ridge® Fiery Shrimp
- 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
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.
Serving Suggestion—Serve over rice.
Chef’s Note—Can be refrigerated in glass jar with tight lid for up to 3 weeks.
Wine Recommendation—Tassel Ridge Iowa Edelweiss
Iowa Edelweiss is a semi-sweet white with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate. Made entirely from Edelweiss grapes grown in our Iowa vineyards, Iowa Edelweiss pairs well with spicy Asian foods, meats seasoned with Caribbean-jerk spices, and salads with pineapple, pear, apple, or papaya. Serve chilled.
Tassel Ridge® Ginger-lime Sauce
- 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
Combine garlic, chili paste, and ginger in mixing bowl. Add fish sauce, lime juice, water, and sugar. Mix until blended.