THAI PINEAPPLE SHRIMP / COCONUT SHORTBREAD

Riesling Loves Asian Food

"The word is out about Riesling: its bright, zingy flavors are an ideal match for food—especially Asian cuisine."

By Ray Isle (Food & Wine 10/2003)

To read the article visit:

http://www.foodandwine.com/articles/riesling-loves-asian-food

~ Harvest Time (Chateau Chantal)

_________________________

THAI PINEAPPLE SHRIMP

1 pound large shelled & deveined shrimp

3 Tbsp. soy sauce

1 1/2 tsp. sugar

1/2 tsp. turmeric

1 Tbsp. water

3 Tbsp. vegetable oil

2 large minced cloves garlic

4 cups cooked rice

1 tsp. coriander seed

2 cups inch-long julienned slices fresh pineapple

1 large julienned sliced red pepper

2-3 Tsp. minced jalapeno pepper

6 diagonally sliced green onions

Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes.
Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade. Carefully add shrimp and stir-fry about 2 minutes until pink and loose transparency. Remove from skillet.
Add remaining 1 Tbsp. oil to skillet and heat. Add garlic and stir until golden. Add peppers and cook until briefly, heating through but still crisp. Add rice and stir 1 minute or until hot.
Combine reserved soy marinade to rice and blend well. Add shrimp, coriander seed, pineapple, jalapeno pepper, and green onion.

Wine Note: Try a Michigan 2004 Dry Riesling from Chateau Chantal (Old Mission Peninsula)

http://www.chateauchantal.com/

or Award-winning Best of Class 2005

Semi-Dry Riesling from Shady Lane Cellars (Leelanau Peninsula).

http://www.shadylanecellars.com/

_____________________________

COCONUT SHORTBREAD

~ Excellent favorite from Culinary Counterpoint

( Detroit Symphony Orchestra) Cookbook

1 lb. unsalted butter

1 cup sugar

4 cups flour

1 tsp. vanilla

1 (7-oz) can flaked coconut

Preheat oven to 325-degrees.
Cream butter and sugar. Add flour and mix well. Stir in vanilla and coconut and mix until moistened. Form into 2-inch cylinders and wrap in waxed paper. Chill for 1 hour.
Slice 1/4-inch thick and place on ungreased cookie sheets. Bake for 15-25 minutes. (6 dozen)

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