I chose one of my favorite new wines at Eden Prairie Liquor, Cracklin’ Savie Sparkling Sauvignon Blanc ($18.99) from New Zealand’s Marlborough region. Because most people haven’t tasted or even seen a sparkling sauvignon blanc, this wine is especially fun to serve at summer gatherings. As I mentioned in the article, Cracklin’ Savie is a perfect crowd pleaser that features bright fruit aromas with a crisp, medium body. The bubbles put this fabulous wine over the top!
Recently I paired Cracklin’ Savie with my favorite appetizer, Mexican shrimp cocktail. Both were a hit! Stop by Eden Prairie Liquor for a bottle of Cracklin’ Savie and follow this recipe to delight your guests.
1 lb. uncooked large shrimp, cleaned and peeled
5 cups water
Salt to taste
1-1/4 cup spicy ketchup – if you can’t find spicy just add some hot sauce to regular ketchup
1-1/4 cup Clamato juice
2 cups cucumber, diced
1-2 serrano peppers, minced – I have used jalapenos for those who don’t like it really spicy
2 large Roma tomatoes, seeded and diced
1/3 cup cilantro, chopped
1 large avocado, diced
3-4 limes, juiced
Salt and pepper to taste
Hot sauce to taste
Prep step: Have a bowl of ice water on hand before you cook the shrimp.
Poach the shrimp in boiling, salted water for just two minutes or until they turn pink. Drain and transfer the shrimp to the bowl of ice water, and set aside.
In a large bowl, combine all of the ingredients in the order listed. Taste for salt, pepper and hot sauce. Drain the chilled shrimp and add to the sauce mixture. Cover and chill for one hour before serving.
Serve with saltine crackers and garnish with more cilantro if you like. Serve it in a margarita glass to jazz it up. Enjoy!