Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

206,304Wine Reviews
161,584Members
30Seconds to join
Ad

Pink Peppercorn Shrimp with Sundried Peaches

Serves 4 as an appetizer

Ingredients

2 tbsp canola oil
1 tbsp minced fresh garlic
2 tbsp chopped scallions
1 tbsp minced fresh ginger
4 tbsp minced chives
2 tbsp pink peppercorns
4 tbsp Mirin sweet cooking wine
2 tbsp Soya sauce
2 tbsp fresh lime juice
2 tbsp brown sugar
1 tsp kosher salt
16 medium Shrimp – peeled and deveined
2 cups sundried peaches, julienned
Pea shoots and beet shoots (for garnish)


To Prepare

1.Heat 1 tablespoon of the canola oil in a large saucepan or wok over high heat until hot but not smoking. Add garlic, scallions, ginger and chives, stirring often for about 30 seconds. Add peppercorns, cook for another 30 seconds. Add Mirin, Soya sauce, lime juice, brown sugar and salt. Bring mixture to a simmer for about 2 minutes.
2.Transfer to blender and puree until course, about 10 seconds. Set aside.
3.Heat remaining canola oil in a large pan until almost smoking, add shrimp and cook 1 minute, tossing them about the pan to cook on all sides.
4.Remove excess oil from the pan and add the pink peppercorn sauce, as well as 4 tablespoons of water. Cook for approximately 2-3 minutes, mixing the sauce with the shrimp and finally adding ¾ of the peaches.
5.Arrange shrimp on warm plates and garnish with shoots and remaining peaches.


Complementary Wines: Gewürztraminer

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog DesBarres Manor Inn.

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Elderton Red Wine
Shiraz 2011,
Barossa, South Australia ...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 161,584 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award