1 lb. jumbo shrimp 1/4 cup white wine
3 tbsp oil olive 3 tbsp lemon juice
1 1/2 tsp oregano 1 tsp. dijon mustard
1/2 tsp. pepper
2 large cloves of garlic, minced
Peel and de-vein shrimp.
In a bowl combine wine, oil, lemon juice, garlic, oregano, mustard and pepper. Add the shrimp. Cover and place in refrigerator for 30 minutes.
Drain and reserve 1/4 cup of the marinade. Place marinade in a pan over medium heat; add the shrimp, stirring 4-5 minutes or until pink.
5 red potatoes
5 eggs, hard-boiled & sliced
1 apple, diced 1 cup mayonnaise
1/2 cup onion, diced 1/4 cup sweet relish
1/4 cup spicy mustard 1 tsp. dill
Combine all ingredients, stirring together gently. Serve chilled.
What to choose here?
The shrimp itself will not help us decide. Many wines might go with that nicely. More important is the marinade for the shrimp and the potato salad being served with it. The tastes there will be harder to meld with.
Red wines seem out to me. The white wine in the marinade indicates a direction to us, and in fact the same wine can be used for the marinade and served with it.
My impulse then is a Sauvignon Blanc, a very food-friendly wine that should do well here. New Zealand specializes in them, but you can find a number of American ones as well, such as the 2005 Beringer Vineyards Alluvium Blanc Knights Valley and the 2005 Ferrari-Carano Winery Fume Blanc Sonoma County.
Another idea might be our Wine of the Month, the Mumm Napa Blanc de Noir. If you are serving this meal at a festive occasion, perhaps with people mingling as they eat, a sparkling wine seems just right.
Last modified: March 10, 2007