Williams on Wine recipe: Pineapple shrimp with 2007 Grove Winery Traminette
Tuesday, May 12, 2009
(Updated 3:00 am)
Grove winemaker Max Lloyd makes a stunning array of wines, including Traminette – a cousin to Gewurztraminer. His 2006 vintage was a drier style and he followed it with an off-dry style in 2007.
Traminette prefers a cooler grape growing area and has done well for growers on the eastern seaboard. It delivers a fruity white with a hint of spiciness.
The off dry style complements the pineapple in this dish.
Ingredients:
Two teaspoons corn starch
One 8-ounce can of pineapple chunks
3 Tablespoons of oil
1 minced garlic clove
1 teaspoon of minced fresh ginger
2 pounds medium shrimp, shelled and cleaned
1 cup orange juice
1 Tablespoon of lemon juice
Directions
Stir cornstarch into ¼ cup cold water and set aside.
Drain pineapple, reserving juice.
In skillet, heat the oil, garlic and ginger briefly over medium heat.
Add shrimp and cook until shrimp turns white and opaque
Add orange, lemon and pineapple juices in skillet and cook over medium-high heat for 2 minutes.
Accompanying Photos
Photo Caption: Ed Williams
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