CURRIED SHRIMP
From John Sarich, Culinary Director,
Snoqualmie Vineyards


INGREDIENTS:
1 lb. large shrimp, peeled and deveined
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 tsp. ginger, chopper
1 Tbsp. butter
! Tbsp. peanut oil
1-1/2 Tbsp. flour
1 Tbsp. lemon juice
1/8 cup Snoqualomie Vineyards Sauvignon Blanc
1/2 cup fish stock
1/2 cup cream or half and half
1/2 tsp. curry powder
Salt to taste
1/4 lb. blanched snow peas
 


DIRECTIONS:
 Sauté shrimp, onion, garlic and ginger in butter and peanut oil until just tender (3 to 5 minutes). Sprinkle with flour to coat the shrimp. Add lemon juice, Sauvignon Blanc, fish stock, cream, curry powder and salt. Shimmer until thickened (3 minutes).

 

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"I always serve this over steamed rice garnished with snow peas."

- John Sarich,
Culinary Director

Snoqualmie Vineyards