For the second course of the evening Mick prepared a Baked Spicy Shrimp recipe. The shrimp were breaded in a spicy coating, pan fried briefly and then covered with cheese before being transferred to the oven to bake in individual ceramic dishes. He served the baked shrimp with a tomato-based salsa. Mick paired the dish with a 2008 d’Arenberg “The Last Ditch” Viognier.
"Spicy baked shrimp with cheesy goodness"
The nose on the wine was kind of funky as it was a mix of burnt popcorn and roses. Tasting the wine was interesting as you get a quick hit of pear and then the wine just disappears from your mouth, leaving you with a very faint taste of vanilla. The best way I can describe this wine is like throwing a drop of water on a hot plate - you get a brief sizzle and then poof it is gone. The shrimp were very spicy and unfortunately this wine did nothing to cool the spicy burn. It was an OK pairing with the shrimp but I’d lean towards a French Sauvignon Blanc as a pairing with this dish in the future.
Here is the group rating for the wine – Mick - 86, Mark - 83, Kathy – 84, Amy - 85, Overall – 85.5.
"Pure Viognier"
Here is the LCBO information on the wine –
D'ARENBERG THE LAST DITCH VIOGNIER 2008
Vintages 25064
750 mL bottle
Price: $ 19.95
Wine, White Wine
13.5% Alcohol/Vol.
Sugar Content : D
Made in: Australia, Australia
By: D'Arenberg Wines
Release Date: Apr 3, 2010
Tasting Note - Bright and jazzy, with a tart edge and lots of lemon and lime character mixing with the floral and pear flavors. Finishes with zip. Drink now. Score - 89. (Harvey Steiman, www.winespectator.com, Nov. 30, 2009)
I liked this new recipe it was way too spicy and buried the flavour of the pink shrimp. Albeit I was worried that frying and then baking the shrimp would dry them out, Mick cooked the shrimp themselves to perfection..
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