Perfect Pairings: Roasted Shrimp Cocktail & Sauvignon Blanc

Perfect Pairings: Roasted Shrimp Cocktail & Sauvignon Blanc

Roasted Shrimp Cocktail with Green Goddess Dressing

Level: Easy
Yield: 10 to 12 servings
Total: 40 min
Active: 30 min

Pairing Suggestion: Chateau Lamothe de Haux Bordeaux Blanc

This dish goes fantastic with Sauvignon Blanc, so please feel free to crack open a bottle of your favorite Sauvignon Blanc. We ate this recently with a bottle of the Chateau Lamothe de Haux Bordeaux Blanc and it was FANTASTIC! 

You can purchase a bottle here. Scroll down to the bottom for notes on the wine!


For those of you who are new to Taylor’s Wine Shop, we are a family business. My name is Melissa, and I've been here on the blog lately, so if you’ve been keeping up with us, nice to meet you!  My dad is Taylor Cash, founder and owner of Taylor’s Wine Shop. My brother Ben, runs the day-to-day along with Kelli Beck, who is family now too! And we all work together along with a fantastic team including our very knowledgable wine manager Cory who has been with us about a decade. 

Aside from just drinking wine, we enjoy cooking too. With June being Sauvignon Blanc month here at Taylor’s Wine Shop,  I thought it to be the perfect time to find some amazing dishes that pair with Sauvignon Blanc. I am so excited to pass this recipe and wine pairing along to you. It is superb!

When searching for the perfect dish for a summer evening, I reached out to Taylor’s wife, Terri, she is a fabulous cook and host. She immediately sent me this Roasted Shrimp Cocktail recipe. Then I spoke with Kelli, she has years of wine knowledge and her pairing suggestions are always on point. She gave me the perfect Sauvignon Blanc wine to pair with the roasted shrimp cocktail.  

 

Ingredients:

👉For the shrimp:
2 pounds large shrimp (14 to16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

 

👉For the Green Goddess Dressing:
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

 

Directions:

👉Preheat the oven to 400 degrees F.

👉Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

👉For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks. 

 

ABOUT THE WINE!

chateau lamothe bordeaux blanc

Pairing Suggestion: Chateau Lamothe de Haux Bordeaux Blanc

This dish goes fantastic with Sauvignon Blanc, so please feel free to crack open a bottle of your favorite Sauvignon Blanc. We ate this recently with a bottle of the Chateau Lamothe de Haux Bordeaux Blanc and it was FANTASTIC! 

You can purchase a bottle here

Notes on the wine: This flagship white boasts floral and fruity aromas and is fresh and round on the palate with a crisp, dry finish. Among the greatest values in Bordeaux Blanc. The classic blend of Sauvignon Blanc with lesser amounts of Semillon & Muscadelle.  Golden yellow color with green tints. Very harmonious nose, expressing huge refinement and great ripeness, integrated fruit, silky floral and mineral notes. The mouth is focused, fleshy, very aromatic, with delicious acidity and freshness.

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Recipe courtesy of Ina Garten, Food Network https://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-with-green-goddess-dressing-2329991