Tassel Ridge® Fiery Shrimp
- 1 lb medium shrimp
- 3 Tbsp minced shallots
- 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
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
Fiery Shrimp—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, onions, and jalapeños. Stir fry 1 minute. Remove from heat. Garnish with cilantro. Serve with Ginger-lime Sauce. Serves 4. Ginger-Lime Sauce—Combine garlic, chili paste, and ginger in mixing bowl. Add fish sauce, lime juice, water, and sugar. Mix until blended.
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 White Blossom or, if you prefer a sweeter wine, Iowa Edelweiss—The shrimp in this recipe don’t have strong flavors but the other ingredients are very flavorful. This recipe will be nicely complemented by Iowa White Blossom from Tassel Ridge Winery. This wine offers tropical fruit and citrus notes that will complement the lime in the recipe. Iowa White Blossom is made entirely from Edelweiss grapes grown in our Mahaska County, Iowa vineyards. Serve well chilled.
If you'd like a little sweetness in the wine, Iowa Edelweiss from Tassel Ridge Winery has the same tropical fruit notes with pineapple especially prominent. It is made entirely from Edelweiss grown in our Mahaska County, Iowa vineyards. Serve well chilled—Bob Wersen, Owner, Tassel Ridge Winery