Curried Shrimp and Pineapple Skewers Recipe Paired with Reif Riesling

Reif APost by Reif Winery

Summer is here and we can help you beat the heat with our 2013 Reif Riesling now available pre-chilled at your local L.C.B.O. It’s a perfect summer sipper with fresh aromas of peach, pear, apple and lemon citrus.

It is one of our winemaker Klaus Reif’s favourite wines and his go-to wine for his summer entertaining as it pairs well with light appetizers, salads, pastas, seafood, poultry and pork.

It was also a great vintage for white wines in Ontario as it was generally a cooler vintage with fruit at harvest maintaining their natural acidity levels giving the wines a freshness and liveliness not seen in hotter vintages.

This brightness in the wine will also pair perfectly with this recipe from Chef Jordan Lassaline in Stratford – the spicy curry and sweetness of the mango and pineapple will make these summery skewers a great match for this wine.

So pick up a bottle today, get the grill on and start living the Reifstyle!

Curried Shrimp and Pineapple Skewers


For the Marinade:Reif Estate Winery Riesling 2013 A
2 Tbsp Coriander Seed
½ tsp Cumin Seed
1 tsp Fennel Seed
1½ tsp Ground Tumeric
2 Tbsp Grated Ginger Root
2 cloves Garlic, chopped
2 Shallots, peeled and finely chopped
2 Dried Cayenne Chilies, seeded and soaked in warm water to soften
¼ cup Chopped Coriander Leaves
2 tsp Fish Sauce
¼ cup Coconut Milk

For the Skewers:
20 to 30 Small Bamboo Skewers  – soaked in cold water for 30 minutes
1 Pineapple – peeled and cut into bite sized pieces
2 Mangos – peeled and cut into ribbon slices
1 bunch Green Onions – trimmed and cut into bite sized pieces
1 lb Medium-Sized Sustainably Harvested Shrimp, peeled and veined


To make the marinade:
Heat the coriander seed, cumin, and fennel seed in a dry frying pan until they are hot and fragrant.

Grind the toasted spices in a mortar and pestle or a coffee grinder and combine with the other ingredients in a food processor.

Puree the marinade ingredients to make a thick paste.

To Prepare the Skewers:
Soak the skewers in cold water for at least half an hour.

Assemble the skewers alternating one piece of pineapple and one shrimp, finish each skewer by threading a piece of mango onto the end and placing a piece of green onion on the end.

Place skewers in a shallow dish with the marinade  for a few hours before grilling over high heat, until the shrimp is just cooked through and the fruit and onions are lightly charred.


Jordan Lassaline
Community Kitchen Chef
The Local Community Food Centre in Stratford



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