FOOD PAIRING - ROSÉ DE GRIS 2020, BRUT NATURE
SWEET TRACHANAS, SHRIMP BISQUE, GRILLED SHRIMPS & ROSÉ DE GRIS 2020, BRUT NATURE
350 gr. Sweet trachanas
100 ml. Extra virgin olive oil
200 gr. Onions
120 gr. Carrots
6-8 Sprigs of thyme
1 Clove of garlic
2 Fresh onions
50 ml. White wine
Spices - 2 allspice grains, 1 clove, 1 teaspoon coriander seeds
100 gr. Butter
140 gr. Parmigiano Reggiano
Serves 6-8 | Cooks in 30 min. | Difficulty: not too tricky
Mise en place - The preparation
Clean the shrimp by removing the guts and placing the head of the shrimp in a separate pot. We leave the last shell on the shrimp for appearance reasons.
Chop the onion, cut the carrot into dices, slice the garlic.
Place the shrimp heads, white onion, carrot, garlic, thyme, all the spices and 40 ml. olive oil in the pot and saute on medium heat.
Patiently scrape the surface of the pan to create new glaze.
Deglaze with the wine and add 800 ml. of water and boil for 10-15', skimming.
Strain and keep the broth.
In another pot, finely chop the spring onion and sauté in 60 ml. of olive oil.
Add the trachanas and immediately extinguish with the Bisque.
Add 500 ml. of water and simmer until the trachanas sets.
Season with salt and pepper and add butter and parmesan.
In a separate pan, sauté the shrimps in olive oil for 2 to 3 minutes on each side.
Season with salt and pepper.
Serve the trachanas and shrimps on top.
* Recipe by Chef Costas Papastamatis @ Savor Nafplio