PEPI Spicy Shrimp

A friend if mine found this recipe on Pinterest (Thanks, Terri!).  It was originally printed in Food and Wine magazine.

• 16 Jumbo Shrimp (about 1 1/2 pounds) shelled and deveined
• Kosher Salt and Freshly Ground Pepper
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Large Cloves Garlic thinly sliced (or crushed)
• 2 Tablespoons Chile Paste
• 1 Stick Unsalted Butter
• 1/2 cup either PEPI Pinot Grigio or Sauvignon Blanc

Season the shrimp with salt and pepper. In a very large skillet, heat the olive oil until shimmering. Add the shrimp and cook over moderately high heat until lightly browned, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and Chile paste and bring to a simmer, scraping up any browned bits on the bottom of the pan. Reduce the heat to moderately low and swirl in the butter until melted and incorporated. Remove from the heat and season with salt and pepper. Transfer to a bowl and serve with crusty bread.

Spicy Shrimp Scampi from Food And Wine

My recommendation is to pair this dish with the same wine you have used in its preparation – PEPI Pinot Grigio or Sauvignon Blanc.  These wines are both sold at a great price point and are perfect summer sippers.  Give them a good chill and sip them alone or paired with your favorite seafood dish.

The Sauvignon Blanc has subtle notes of grapefruit that don’t overpower the wine.  It is medium-bodied with a smooth lingering citrus finish.

Varietal:  100% Sauvignon Blanc          Alcohol:  13.6%          Price:  $11.99

The PEPI Pinot Grigio is a lighter wine than the Sauvignon Blanc with pear and floral aromas.  It drinks crisp and refreshing. You will want this well chilled as you sip on the beach with toes in the water.

Varietal:  100% Pinot Grigio          Alcohol:  13%          Price:  $11.99

This wine was a media sample from Balzak Communications for review purposes.