Cooking Hy-Vee Responsible Choice seafood with wine can add a new dimension to the fish, enhancing flavors and adding new ones.
When I cook seafood with wine, I suggest to look for wine that cuts through the richness of the fish or one that has complementary flavors. Remember, it’s only the alcohol content that diminishes when cooking, not the flavor of the wine. A good rule of thumb: If you wouldn’t drink the wine, don’t cook with it. It’s best to avoid wines that are labeled as cooking wine because they are often salty and can incorporate some different herbs and spices that will make your attempts at more adventurous cuisine fall flat.
For Responsible Choice Shrimp Risotto, a Spanish Albarino is a great match. It has notes of ripe apples, apricots and peach aromas. This wine is rich, mellow and well-balanced. The fully rounded aftertaste of this Spanish wine is off dry on the palate with juicy fruit flavors, clean acidity, and a long mineral finish. One of my favorites is Burgans Albarino, which is the name of the hill where the winery Bodegas Martin Codax is located in Spain. It is open to the Ria de Arousa, the sea coming inside the land and offers seafood, like oysters, mussels, and shrimp. This wine is now rated 91 points by Wine Spectator. Cheers!
Shrimp Risotto with Peas and Parmesan
All you need:
- 1/2 cup diced onion
- 3 tbsp olive oil, divided
- 3 tbsp butter, divided
- 1 cup uncooked Arborio rice
- 1/2 cup white wine, divided
- 3 cups seafood stock, divided
- 1/2 cup shredded Parmesan cheese
- 2 cups frozen peas, defrosted
- Salt and pepper, to taste
- 1 pound raw, peeled and deveined (16 – 20 count) Responsible Choice wild-caught Gulf shrimp
- 1 1/2 tsp lemon pepper seasoning
- 2 cloves garlic, minced
- 2 lemons, 1 zested and juiced and 1 wedged
- Lemon thyme, for garnish
All you do:
- For the risotto, sauté onion in 2 tablespoons oil and 2 tablespoons butter for 3 minutes. Add rice, cook and stir for 2 minutes.
- Stir in 1/4 cup white wine and 1 cup stock. Continue cooking and stirring until liquid is absorbed. Gradually stir in the remaining stock, 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
- Once liquid is incorporated and rice is el dente, fold in the Parmesan and peas. Season with salt and pepper. Keep warm until shrimp are done.
- To sauté shrimp, heat remaining tablespoon oil and remaining tablespoon butter in a large sauté pan over medium-high heat. When the butter is melted, add the shrimp. Season with lemon pepper seasoning and a little salt. Cook for about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Deglaze the pan with remaining 1/4 cup wine. Cook for 1 minute. Add the juice and zest of 1 lemon and continue to cook for another minute.
- To serving, place a bed of risotto on each plate. Top each with 6 to 8 shrimp. Garnish with thyme and a lemon wedge.