Due to the Covid-19 health crisis and mandatory orders for social distancing, we must take the difficult step of closing our tours and additional services until further notice. Please check in with us at the end of May to see if we will be able to begin booking tours again at that time.

We look forward to seeing you and wish everyone good health during this challenging time.

Shrimp Tapas

Chardonnay, Pinot Blanc, Pinot Gris, Sauvignon Blanc

About this Wine Pairing Recipe

Part of the fun of having a tapas party is getting creative, so instead of a traditional shrimp cocktail, we decided to go in a different direction and make shrimp cocktail sliders. I love shrimp cocktails at parties, especially in the summer months, but if you’re up and about and have a glass of wine in one hand, they can be a little hard to enjoy; which is why I thought it would be perfect to pull everything together into an easy-to-handle bite with a dinner roll and a fresh crunch of lettuce.

To make prep a little easier, I bought pre-cooked shrimp from the seafood counter of my supermarket and I left the tails on, even though they’re going on a sandwich. You could easily remove the tails before serving, I just love the presentation of shrimp with the tails.

These little sandwiches are super delicious and they turn out so pretty, too! They’re even better with a glass of your favorite Pinot Gris, Pinot Blanc, or even Sauvignon Blanc, so don’t forget to pour a few glasses as your guests load up their plate with delicious summer tapas.

 

 

Ingredients

  • 1 pound jumbo shrimp
  • 10-12 dinner rolls
  • 1/4 cup tartar sauce or plain mayonnaise
  • 1 head of lettuce, cut into large pieces
  • Cocktail sauce for dipping
  • Salt and pepper, to taste

How to Prepare

Step 1

Spread a little tartar sauce or mayo onto each dinner roll

Step 2

Layer lettuce onto each side and top with shrimp. Season with salt and pepper and serve with a side of cocktail sauce for dipping

Step 3

Serve with Pinot Gris, Pinot Blanc, or Sauvignon Blanc!

Recipe Credits: La Crema