Garlic & Dill Marinated Shrimp
There's nothing better than a fabulous food and wine pairing! And these Garlic & Dill Marinated Shrimp pair beautifully with bright-and-bubbly Prosecco a perfect spring-and-summer party pair. Thank you to Tiziano Wine for inspiring this pairing and sponsoring this post.
So when Tiziano Wine challenged me to share a wine and food pairing perfect for a party, I was thrilled to join in on the fun. Oh, but which of their wonderful wines to choose to work with? Crisp Pinot Grigio? Sparkling Prosecco? Or one of Tiziano's bold, full-bodied Chiantis?
While I love them all, actually the choice ... for me ... was quite easy.
You see, because I am a total lover of the bubbles ... sparkling wine bubbles, that is!
And so, Prosecco was the easy choice. I went to work coming up with a party-perfect Prosecco pairing.
With it's light fruity flavor {and fun-and-lively bubbles!}, Tiziano Prosecco is very versatile ... pairing wonderfully with lots of light spring and summer dishes, mild Asian flavors, and shellfish like oysters, scallops, shrimp, and lobster.
This recipe came to our family by way of the Mom of one of my brother's high school friends. And for years, Garlic & Dill Marinated Shrimp have been one of our favorite party bites. The garlic, fresh dill, butter, olive oil, and fresh lemon go together wonderfully, creating a nice light-bodied marinade ... and providing great fresh flavor with the shrimp.
Serve cocktail sauce alongside for dipping, if you'd like ... though I prefer my Garlic & Dill Marinated Shrimp without it! The fabulous flavor of the marinade as-is suits me just fine.
So while I won't take a bottle of cocktail sauce with my Garlic & Dill Marinated Shrimp, I most certainly will take a bubbling glass of Prosecco for me, they're the perfect pair.
Ingredients
- 2 T. butter
- 1 T. minced garlic
- 2 T. extra-virgin olive oil
- 2 T. minced shallots
- 2 T. fresh lemon juice
- 3 T. chopped fresh dill weed
- dash cayenne pepper
- salt and pepper, to taste
- 2 lbs. peeled & deveined cooked large shrimp*
- Melt butter in a small saucepan over medium-low heat. Add garlic and saute until softened {but not browned}, about 2 minutes. Remove from heat and transfer butter and garlic to a mixing bowl.
- Add olive oil, shallots, lemon juice, dill, cayenne, salt, and pepper. Whisk until well combined.
- Add shrimp and toss to coat. Refrigerate for 2-3 hours before serving to allow flavors to meld. Serve as-is or with cocktail sauce for dipping.
*Purchase pre-cooked shrimp, or cook your own. To cook your own, bring a large pot of water to a rolling boil over high heat. Add peeled & deveined raw shrimp and cook for 3 minutes. Drain and rinse with cold water.
Enjoy!
I was compensated and provided product from Tiziano Wine for this post. The text and opinions are all mine.
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