Nothing is better than an easy summertime meal paired with something crisp, light, and refreshing to beat the heat. The 2019 Carr Grenache Rosé from Kærskov Vineyard satisfies: flavors of ripe peach and melon are balanced out by a subtle minerality, making this the perfect summer-weather wine. These pan-seared shrimp will amp up any meal and come together in just a few minutes. Perfect atop a summery salad or stir-fry, you could also serve them as an easy standalone appetizer on Fourth of July.
Pan-Seared Garlic Shrimp
with Carr Grenache Rosé
- 1 pound fresh jumbo shrimp
- 2 cloves garlic, minced
- 1/3 cup white wine
- Juice of 1/2 lemon
- Spices of choice
- Peel and devein shrimp. Rinse and pat dry with paper towels; the drier the shrimp, the more browned it will get in the pan.
- Heat a cast iron skillet, dutch oven, or other heavy-bottomed pan on high for about 2 minutes. Avoid using a nonstick pan. Coat the skillet in a tablespoon or so of olive oil and heat another minute, until oil is very hot.
- Add shrimp to skillet and space out evenly. Add minced garlic and seasoning of choice (e.g. cumin, red pepper flakes, chili powder, or just salt and pepper). Sear undisturbed on one side for 3 minutes over medium-high heat. The shrimp will get pink, then slightly browned.
- Add white wine. The shrimp will release easily from the bottom of the pan when you do this. Turn them over, and cook for an additional minute. Squeeze lemon juice over the top as they cook. Once you feel they’re done, remove immediately. (Overcooked shrimp can get rubbery, so don’t walk away!)
- Serve immediately alongside a bottle of 2019 Carr Grenache Rosé.