Wine & Food Pairing recipe Aunt Vicky's Shrimp Creole
Host Gabriel contributes her favorite recipe!
Finishing a hot summer day with Aunt Vicky's spicy Shrimp Creole, wasn't my idea of refreshing, but pairing it with a racy 2005 Sancerre from Alphonse Mellot, hit the spot. This classic Sancerre (the region of France) made from 100 percent organically grown Sauvignon Blanc grapes, is classic. This wine has a fragrant nose, with a hint of peach followed by a sort of flintiness, and has just a hint of green pepper, like the creole, The wine finishes deliciously dry with a bright acidity to cool the heat not only of the cayenne, but the heat of the night. The weight of the wine pairs beautifully with the weight of the shrimp. The flavors of each compliment each other so well that the finish was actually fresh and cooling on a hot summer night.
AUNT VICKY'S SHRIMP CREOLE
4 Tbl Vegetable oil
4 Tbl Flour
1 Cup Onion, chopped fine
1 Cup Celery, chopped fine
¾ Cup Green bell pepper, chopped fine
2 Cloves Garlic, chopped fine
2 - 6 oz Cans Tomato paste
2 Bay leaves
1 Tsp Cayenne pepper, ↑/↓ adjust to taste
Salt and pepper to taste
1 Quart Water
3 Lbs Shrimp, medium, shelled and de-veined, cover and refrigerate
½ Cup Parsley, chopped
3 Cups White rice, cooked, follow directions on package
Place water and shrimp shells in a pot. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the shells retaining the shrimp broth. This will be added later to make the Creole Sauce.
In a heavy pot place the oil over a medium heat. Add onion, celery, bell pepper and garlic. Sauté stirring often until the vegetables are very soft. Add flour and stir to make a light brown roux. Stir in tomato paste, bay leaf, salt, pepper and cayenne pepper. Simmer on medium low heat approximately 15 to 20 minutes stirring often. Do not allow mixture to stick to the bottom of the pot. Stir in shrimp stock. Bring to a light boil then lower heat. Simmer about 30 – 40 minutes stirring occasionally. This is the Creole Sauce. Add shrimp and parsley. Cook until shrimp are pink. Serve over white rice. I prefer to make the Creole Sauce one or two days before serving. When made one or two days before serving do not add the shrimp and parsley. Cool the Creole Sauce, place in covered container and refrigerate. When you are ready to serve, place the Creole Sauce in a pot bring to a boil. Lower heat and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the parsley and let cook approximately 1- 2 minutes more. Serve over white rice. Makes 8 servings.
Alphonse Mellot comes from a family with 19 generations of wine producers dating back to 1513 and began his work as a wine maker in 1970. A sort of larger than life character, full of fun who buzzes his vineyards in his own plane, he would love the character of the Lousianna people and their delicious and colorful food culture. He had the insight 8 years ago to farm organically and carefully nurtures his vines, taking great pride in vigilantly tilling the limestone and clay soil to bring out the terroir in the wine. All the grapes are harvested by hand and Alphonse believes in the "wine's evolution and the way in which the minerals of the sky and the earth are capable of being transformed into harmonious elegance.
Alphonse Mellot's La Moussiere Sancere is available at Joy Wine and Spirits.