After visiting Lynmar recently I was anxious to try some pairings. I had kept a 2005 Estate Grown Chardonnay for over a year and was ready to drink it. I think what makes this recipe so good (besides the perfect pairing) is that the ingredients blended so well that no particular flavor stood out too much.
Shrimp over Pineapple Rice
- 1 lb pre-cooked shrimp with tails on (it’s fun to nibble on the tails)
- juice of one lime (squeeze it in a manual juicer to get every drop)
- a few shakes of red pepper flakes to taste
- 2-3 tsp ginger
- 2 tbs cilantro
- 1-2 tsp finely chopped garlic
Mix all ingredients into a large bowl. (I use a bamboo salad bowl that makes the whole process seem more “islandy”.) Let it marinade for 30 minutes or more for the flavors to blend. Adjust flavors to suit your taste. When the rice is almost done, pour the shrimp mixture into a frying pan over medium heat. Put a lid on it and heat for 3-5 minutes. You don’t want to cook it, you just want to heat it up.
- 1/2 cup rice (serves 2)
- 1 cup chopped pineapple
- 1/4 cup white onion or shallots
- 1 tbsp butter
- salt & pepper
Throw the onions in with the rice and cook the rice according to directions (keep it on the moist side). After it is cooked, fold in the pineapple and add salt and pepper. Stir in butter for a richer flavor, if desired.
Serve on individual plates with the shrimp on top of the rice. Put out a pretty bowl to place the discarded shrimp tails.
The minerality of the Chardonnay with its beautifully balanced fruit soaked up the lime and pineapple flavors while dialing down the red pepper flakes and garlic. It was a rare perfect pairing!