Perfect Paring: Dopff & Irion Crustaces Wine And Coconut Curry Shrimp
Sometimes you just need to try something different. There is nothing more exciting than being adventurous when it comes to food and wine. I love exploring different types of wine and food pairings to see what works and what doesn’t. Recently, I paired Dopff & Irion Crustaces wine and Coconut Curry Shrimp.
The wine is one that I picked up at one of my local wine shop. The bottle wrap is pretty spectacular, don’t you think. I mean, come on, who doesn’t love a brightly colored shrimp on anything? Since I am a huge seafood lover, I was excited to try this wine with one of my favorite seafood dishes.
Dopff & Irion Crustaces is 80% Sylvaner and 20% Pinot Blanc
Both varietals are very shellfish friendly. Therefore, I chose a shrimp dish that I felt would complement the flavors of the wine.
Coconut curry shrimp is a beautiful dish to pair with this wine; the tropical fruit notes lend to its coconut flavor and the mild spiciness. The citrus notes in the wine work in harmony with the seafood and the broth’s creamy richness. The wine also offers notes of tree and stone fruits, with slight minerality. The crispness of the wine is very refreshing.
Coconut curry shrimp is a super decadent dish, rich in flavor, easy-peasy to make, and takes less than an hour to prepare. This dish is a perfect weeknight go-to meal; for a more elegant dinner, toss in some lobster. Yum!
If you are not a fan of shrimp, fish works just as well; you will want to make sure it is a firmer white fish. You should avoid those varieties that may over-power the flavor of the dish, like salmon or tuna.
I suggest serving the wine well chilled. If you’re like me, you will want to pour yourself a glass to sip as you cook. This wine can easily be enjoyed by itself, but you will undoubtedly want to save some to enjoy with the meal.
Enjoy this Crustaces wine and Coconut Shrimp Curry recipe:
Coconut Shrimp Curry
- 2 pounds shrimp peeled and deveined
- 1 tablespoon fresh lemon juice
- 1 tablespoon avocado oil may substitute olive oil
- 1 small onion finely chopped
- 1 red bell pepper sliced
- 3 cloves garlic finely minced
- 2 teaspoons curry powder
- 1/2 teaspoon cayenned pepper
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- salt & peper to taste
- 1/2 ground coriander seed
- 7 ounces diced tomatoes
- 14 ounces canned coconut milk
- lime, basil leaves, and cilantro for garnish
- In a large bowl, add 1/2 of the tumeric, ground cumin, curry powder, salt & pepper, and coriander seed. Add shrimp, coat shrimp with mixture and set aside.
- Cook onion and bell pepper in oil in over medium heat until tender, about 3 minutes. Stir in garlic and remaining spices, and cook until fragrant.
- Add tomatoes, coconut milk, and lemon juice and bring to a simmer. Reduce and simmer until slightly thickened.
- Stir in the shrimp and cook until shrimp is pink and slightly curled. Do not overcook the shrimp.
- Serve over rice with lime and cilantro. Garnish with basil leaves.
Checkout my Extreme Grilled Paella
Welcome! My name is Pam, and thanks for visiting my blog. Food and Wine Chronicles was created to share real-world experiences in the culture. From wine reviews and wine articles to interviews with winemakers and winery visits, reviews of the latest food hot-spots to the creation of cuisine, all are meant to help educate, inspire, motivate, and connect you to the fantastic vibrant and cultured food and wine lifestyle.Learn more
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