My mom and I have explored so many food styles together; Indian, Italian, Thai, Chinese, the list goes on. But until recently, I had never tried cooking French cuisine. The main reason I wanted to try a French inspired dish was because of the wine. Oh yes, the wine. Although I’m legally not allowed to enjoy a glass of wine with my dinner, I’ve been very curious about food and wine pairings for a few years now. I became even more interested when I found out how wine can impart subtle yet complex flavors to many dishes. So I knew I had to try it ASAP.
Getting the wine bottle open was the main hurdle I faced, but as soon as the wafts of crisp and clean white wine, in this case a delicious Moscato, reached my nose, I was instantaneously transported to my happy place. I happened to have some fresh rosemary and shrimp in my fridge that day, so I had the perfect components to complete my French meal.
I feel that this dish is a good way to start off this new blog because it’s a perfect representation of my cooking style: classy, easy to put together and filled with flavor. Now come, jet set off to France with me!
White Wine and Rosemary Shrimp
1/4 of a white onion
2 cloves of garlic
1/2 a pound of peeled and deveined shrimp*
1 tbsp extra virgin olive oil
1-2 sprigs of fresh rosemary
1 pinch of crushed red chili flakes
1/2 cup of any white wine
1-2 tbsp unsalted butter
salt to taste
- Chop the onion into a small dice and mince the garlic cloves
- Pull the rosemary leaves from the stems and give them a fine chop
- Over medium heat, in a medium skillet heat the extra virgin olive oil
- Add onions and garlic and a pinch of salt and cook till they’re translucent, about 5 minutes
- Add the chili flake and chopped rosemary to the pan and stir. Cook for about 3 minutes
- Add the wine and deglaze the pan. Make sure you use a wooden spoon to dislodge the caramelized bits of onion and garlic from the bottom of the pan
- Increase the heat a little, and bring the sauce up to a low simmer
- Turn the heat to low, and stir in the butter
- Add salt to taste
- Add the shrimp and bring the heat up to medium low. Cook for about 3 minutes or until the shrimp turn pink
- Remove from heat and serve
serve with toasted french baguette and a light salad on the side along with a glass of the wine you used in the dish
*you can use fresh or frozen shrimp. If using frozen, make sure they are completely thawed before adding them into the sauce.