Since launching Carlos’ Food & Wine, I have discovered how versatile rosé wines are when it comes to food pairing, and my latest recipe—Thai Peanut-Coconut Shrimp with Jasmati Rice—proves the point.
Summer season truly merits refreshing wines. Whether you’re drinking it with a salad, an appetizer, a full meal, or doing rosé-all-day by the pool, rosé wines always deliver. Bringing you a taste of Thai-influenced cuisine, I share with you a delicious shrimp dish with coconut and peanuts: an enticing, piquant dish for the senses, that can absolutely be enjoyed poolside.
Let‘s get cooking!
Thai Peanut-Coconut Shrimp with Jasmati Rice
Shrimp & sauce:
- 2 tablespoons of vegetable oil
- 12 count of fresh Jumbo shrimps, deveined but with tail on
- 1/2 (7 ounce can) of coconut milk
- 1/3 cup of creamy peanut butter
- 2 tablespoons of low sodium soy sauce
- 2 tablespoons of honey
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of lime juice
- 1/2 teaspoon of sesame oil
- 3 garlic cloves, finely minced
- 1 tablespoon of fresh ginger, finely minced (or 1/2 tablespoon of ground ginger)
- 1 cup Jasmati rice (Jasmine or Basmati also work well)
- 1 1/2 cup of water
- 2 tablespoons of butter
Garnishes: lime wedges and freshly chopped cilantro.
Shrimp & sauce:
- Add the oil to a large skillet on medium high heat.
- Add the shrimp to the pan cooking on each side for 1-2 minutes.
- Remove the shrimp from the pan and set aside.
- Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
- Add the shrimp back to the pan to coat.
- In a medium pot, bring water to a boil.
- Add rice and butter, stir well. Cover pot with lid, reduce heat to to low and simmer for 15 minutes.
- Remove pot from heat and fluff rice with fork.
- On each individual plate, scoop a good portion of rice on the center of the plate.
- Next, add a generous heap of the shrimp (4-6 count). Spoon a little extra pan sauce on top of shrimp.
- Finally, one side of the plate, make a small nest of fresh cilantro and place one or two lime wedges on top. Add a few extra cilantro leaves on top of the shrimp and serve.
Bon appetit! Enjoy!
2020 AIX Rosé (AOP Coteaux-d’Aix-en-Provence, France)
Tasting notes: A fragrant and well-balanced wine, AIX’s hypnotizing salmon pink color reveals a fruity freshness. The nose is delightfully fragrant with delicate balance and crisp acidity. Enjoy the notes of soft, ripe summer fruits particularly watermelon and strawberries.
Grapes: 60% Grenache, 20% Cinsault, 20% Syrah
Food pairing: Salad, grilled fish, poultry and Asian foods, especially sushi and curry dishes.