Surprisingly, frozen shrimp is an ideal choice for this simple-to-prepare appetizer; it retards the heat of the brine a bit, yielding juicy, succulent shrimp, while allowing the naturally-sweet shellfish flavors infuse with the aromatics of the Chardonel brine. 

Our Chardonel Reserve makes a beautiful pair with shellfish, in general. The crisp acidity and light French oak we use to age this wine underscores the sweetness in shellfish. Our Traminette also pairs beautifully, contributing its own spice-floral aromatics to the shrimp’s light preparation.

Click here for printable, pdf version: Chardonel Brined Shrimp Recipe

Ingredients

1 btl                white wine (Chardonel)

1 gal                water

1 c                    sugar

1 c                    kosher salt

1 T                   whole black peppercorn

2 ea                 bay leaf

1 ea                 red onion, julienned

1 ea                 lemon (zest and juice)

2 T                   fresh chopped thyme

2 T                   fresh chopped oregano

2 lbs                frozen shrimp, peeled, deveined, shell removed

Bring all of the ingredients except shrimp to a boil in a sauce pot or small stockpot. Add the shrimp and remove from the heat. Let stand in the pot for 20 minutes. Strain the shrimp off and place on sheet tray to cool. Serve or garnish with mixed greens dressed in light vinaigrette. 

Happy Cooking!

Chef Adam