Premier Series Artisan Recipe - May 2012

“Curry and Viognier are a real match,” says Baileyana Winemaker Christian Roguenant. “I often do winemaker dinners, with shrimp, chicken or fish curry paired with Viognier. The wine is so aromatic, and this Shrimp Curry has a little kick. Every time we do this pairing at one of our dinners and then offer guests the wines to purchase, our Viognier is always the winner.” Shrimp Curry 
 
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SHRIMP CURRY

Ingredients:
•  2 Tbsp peanut or vegetable oil
•  1 Tbsp garlic, minced
•  1 Tbsp fresh ginger, peeled and minced
•  2 medium onions, diced
•  2 ½ Tbsp curry powder
•  1 small fresh serrano or other red chili, halved, seeds and ribs removed
•  3 medium tomatoes, cored, seeded and finely chopped
•  2 cups vegetable or chicken broth
•  2 cups coconut milk
•  salt, to taste
•  2 pounds medium shrimp, peeled and deveined
•  2 Tbsp fresh cilantro or flat-leaf parsley, chopped

Preparation:
Heat the oil in a heavy pot over medium-low heat. Add the garlic, ginger and onions. Cook, stirring, until wilted, about 10 minutes.

Add the curry powder and continue to cook, stirring, over low heat for another 2 minutes. Add the chili and tomatoes and cook, stirring for another 2 minutes.

Add the broth and bring to a boil. Reduce the heat to medium-low and gently simmer uncovered for 10 minutes. Whisk in the coconut milk and cook until the sauce thickens slightly, about 10 more minutes. Season with salt. (Can be made ahead to this point and kept in the refrigerator for a day or two.)

Just before serving, heat the sauce over medium-low heat until it simmers. Discard the chili and add the shrimp. Simmer until just cooked through, about 4 or 5 minutes. Be careful not to overcook. Add the cilantro or parsley and serve over rice.

Enjoy with your Tangent Viognier!

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