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Wine of the Month Recipe for June

Here is an AMAZING recipe to pair with our Wine of the Month 2013 HAKA Viognier

For the Shrimp

2-1/2 tablespoons Old Bay seasoning

3 tablespoons unsalted butter

1 cup beer

1 cup water

2 pounds extra large shrimp (26-30 per pound), shell split and deveined


Combine Old Bay, butter, beer and water in a large pot and bring to a boil. Add shrimp and turn heat down to medium. Cover and cook, stirring once, for 3-6 minutes or until shrimp are pink. Keep an eye on it; if you overcook the shrimp, they'll be tough. Remove the shrimp with a slotted spoon and transfer to serving platter. Serve hot or cold with cocktail sauce.

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