By Laina Carter of McGrail Vineyards
It’s summertime, which means most people are drinking crisp, chilled white wines. Accordingly, I’ve been coming up with more recipes for white wine pairings. This pairing suggestion came from Heather McGrail, who loves to recommend healthier versions to classic meals. Using just a bit of butter, a lean protein like shrimp, and veggies as an alternative to starch, I’d say this pairing is a bit more healthy than most. Not only is it delectable, it’s also wonderful paired with our McGrail Family Chardonnay!
Prawns In Lemon White Wine Sauce Over Zucchini Noodles & Cous Cous
Makes 3 servings.
- ¾ lb. fresh uncooked shrimp, shelled and deveined, tails on
- 1 cup water
- ½ cup milk
- ½ cup apple cider vinegar
- ¾ cup uncooked couscous
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1 heaping tbsp. minced garlic
- Salt and pepper to taste
- 3 tbsp. dry white wine
- 2 tbsp. fresh-squeezed lemon juice
- ⅛ tsp. cayenne pepper
- 4 ½ cups zucchini noodles
- 3 tbsp. fresh Italian parsley leaves, chopped
- In a medium bowl, soak shrimp for 6-12 hours in a mixture of water, milk, and apple cider vinegar to reduce fishy taste and smell. Dump liquid and rinse shrimp well before using.
- Make couscous as directed. Set aside.
- In a large pan, heat olive oil over medium-low heat. Once hot, add butter and garlic. Brown garlic in butter-oil mixture.
- Add shrimp to pan and season well with salt and pepper. Stir in white wine, lemon juice, cayenne, and zucchini noodles and cook for about five minutes or until shrimp are cooked through, stirring constantly.
- Add more salt and pepper to pan as necessary. Sprinkle parsley leaves over pan and stir well.
- Spoon most of the excess sauce from shrimp and noodle pan and stir into couscous.
- Serve couscous with shrimp and zucchini noodles alongside some McGrail Family Chardonnay. Enjoy!
Please let us know if you end up making this zesty pairing at home. We’d love to hear from you!
Cheers and enjoy!