Wine Pairing: Shrimp with Blood Orange Mojo
The tropical flavors in our Pinot Gris just beg to be paired with food. Here’s a simple, yet flavorful Cuban-inspired dish that pairs extremely well with our Pinot Gris. If you don’t have blood oranges, substitute regular oranges. Serves 2 people.
Juice of two blood oranges
Juice and zest of one lime
1/4 cup olive oil plus additional for sautéing
8 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/2 teaspoon ground cumin
14 large (16-20 count) shrimp
Mix your mojo: zest the lime into a non-reactive bowl, then squeeze the lime and oranges into it. Add the olive oil, garlic, and seasonings. Stir well.
15 minutes before cooking, cover the shrimp in the mojo and mix well. Do not marinate longer than 15 minutes or the acid will “cook” the shrimp.
When you are ready to serve the dish, heat a large sauté pan over high heat. Add the shrimp in a single layer, leaving as much of the mojo in the bowl as possible. When you see the shrimp have cooked on one side, about 90 seconds, flip and cook until they just turn opaque all the way through, about another 60 seconds.
Remove the shrimp from the pan and keep warm. Pour the leftover mojo into the pan and cook until almost reduced, another minute or two.
Arrange the shrimp on a plate and spoon the reduced sauce over them. We served ours with rice and a mango salsa. The flavors married really well with the 2017 Coelho Vineyard Pinot Gris.