Perfect Pairings: Summer Rosé and Shrimp Boil

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Perfect Pairings: Summer Rosé and Shrimp Boil

Wine and food each have a surprising number of moving parts that few people think about: sweetness, acidity, texture, aroma… Successful chefs know how to use these elements of food to complement and contrast one another, creating exciting flavor riffs in our mouths. And that’s what a good wine pairing does—it plays off the elements of the food to create a flavor that wasn’t there before. 

 

At Kit’s we’ll be featuring recipes we have personally tested with our wines, trying to find that magic match. The recipes are available for free on cards in the store, and with a little additional commentary (and a mug shot) on the website.

 

Our first recipe is our very favorite thing to make in summer, and it couldn’t be easier: boil a bunch of things in a big pot of water, drain, and eat!

 

Try Shrimp Boil with any of the rosés in the shop, but especially the Saffronne rosé of Pinotage from South Africa and the ZUM Pinot Noir rosé from Germany.


Shrimp Boil with Spicy Horseradish Sauce

Serves 4

1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2½ teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
20 small boiling potatoes (about 2 inches diameter)
4 ears of corn, shucked and quartered
1½ pounds large shrimp, peeled and deveined
⅓ cup ketchup
⅓ cup mayonnaise
1½ tablespoons bottled horseradish

 

Squeeze the lemon quarters into 4 quarts water in a large stockpot, then stir in the lemon rinds, Creole seasoning, 2 teaspoons cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).

 

Bring to a boil, then simmer until the potatoes are almost tender, 10 to 12 minutes.

 

Increase heat to high, then add the corn and simmer for 4 minutes. Stir in the shrimp and cook until just firm and curled, 2 to 3 minutes.

 

Meanwhile, in a small bowl, stir together the ketchup, mayonnaise, horseradish, and remaining ½ teaspoon cayenne.

 

Drain the shrimp, potatoes, and corn and serve immediately, piled on a big platter with dipping sauce on the side