Weekend Wine Pairing: Royal Red Shrimp with…

We just took a look at the Buckingham Palace menu for the lunchtime reception, and guests were treated to a large selection of canapes including cornish crab salad on lemon blini to Scottish smoked salmon rose on beetroot blini. For the sweets, folks dug into rhubarb creme brulee tartlet to dark chocolate ganache truffle.

There are so many dishes and flavors, we could spend all day trying to find wine pairings for each eclectic menu item…instead, let’s pick up some shrimp. Actually, let’s pick up some Royal shrimp.

Royal Red Shrimp

Ingredients (credit: Yummly.com

  • 3 tbsp spice (seasoning more or less to taste, seasoning)
  • 1 cup flour
  • 3 lb royal (red shrimp peeled and de veined tail on can substitute any shrimp)
  • 4 oz unsalted butter
  • 2 oz olive oil
  • 1/4 cup white vinegar
  • 3 tbsp lemon juice
  • 1 tsp balsamic vinegar
  • 1 tbsp mustard (yellow)
  • 3 tbsp hot sauce
  • 1 pinch fresh thyme
  • 1 pinch fresh oregano
  • 2 tbsp green onion (chopped)
  • 2 tbsp chopped parsley
  • 2 clove cloves garlic (chopped)
  • 2 bay leaves
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • 2 tsp Worcestershire sauce


Mix spice seasoning and flour together. Lightly coat shrimp with seasoned flour. Heat a large skillet over high heat. Add butter and olive oil. Once hot, add shrimp (you may have to cook in batches or use 2 skillets if you can). Just after adding the shrimp, add vinegar, lemon juice, balsamic vinegar, mustard, hot sauce, thyme, oregano, green onion, parsley, garlic, bay leaves, red pepper flakes, paprika, and Worcestershire sauce. Cook until the sauce reduces and the shrimp is cooked, about 4 to 5 minutes. 

Serve as an appetizer with French bread.

Wine Pairing: Take the food outside into some nice weather (if possible), and enjoy a bottle of Riesling or Gruner Veltliner


Hello Vino