Friday, February 24, 2017
This was the shrimp concoction that we ate with the 2105 Chablis discussed below. The shrimp were peeled and deveined and then lightly brined in a salt, sugar and water solution for fifteen minutes. The shells were used to make a quick shrimp stock with white wine. Finally the garlic, ginger, red pepper flakes and lemongrass were sauteed in some oil until fragrant, and the shrimp stock was added along with the shrimp. The shrimp were removed and the sauce finished with some butter, parsley and lemon juice before the shrimp were returned to the pan. The basmati rice was lightly flavored with a tiny bit of fresh turmeric while it cooked.