Tangent Winery – Shrimp Curry

A RECIPE FROM TRENZA WINERY

“Curry and Viognier are a real match,” says Winemaker Christian Roguenant. “I often do winemaker dinners, with shrimp, chicken or fish curry paired with Viognier. The wine is so aromatic, and this Shrimp Curry has a little kick.  Every time we do this pairing at one of our dinners and then offer guests the wines to purchase, our Viognier is always the winner.”

SHRIMP CURRY

(Serves 6)

2 tablespoons peanut or vegetable oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 medium onions, diced
2 ½ tablespoons curry powder
1 small fresh serrano or other red chili, halved, seeds and ribs removed
3 medium tomatoes, cored, seeded and finely chopped
2 cups vegetable or chicken broth
2 cups coconut milk

Salt, to taste

2 pounds medium shrimp, peeled and deveined
2 tablespoons fresh cilantro or flat-leaf parsley, chopped

Heat the oil in a heavy pot over medium-low heat. Add the garlic, ginger and onions. Cook, stirring, until wilted, about 10 minutes.

Add the curry powder and continue to cook, stirring, over low heat for another 2 minutes. Add the chili and tomatoes and cook, stirring, another 2 minutes.

Add the broth and bring to a boil. Reduce the heat to medium-low and gently simmer uncovered for 10 minutes. Whisk in the coconut milk and cook until the sauce thickens slightly, about 10 more minutes. Season with salt. [Can be made ahead to this point and kept in the refrigerator for a day or two.]

Just before serving, heat the sauce over medium-low heat until it simmers. Discard the chili and add the shrimp. Simmer until just cooked through, about 4 or 5 minutes. Be careful not to overcook. Add the cilantro or parsley and serve over rice.

Enjoy with your Tangent Viognier.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s