Wine Review: Giesen Sauvignon Blanc, 2020 - Recipe: Crab Stuffed Shrimp

With so many customers asking me when I'll start sampling again, I'm getting more and more anxious to get back to what I enjoy doing - sampling food and wine.  I'm always walking around the store thinking of food and recipes.  So many new wines in the store, not to mention new vintages.  So, what I'm going to try and do is post easy recipes and/or wine reviews.  Yes.  I will drink so you don't have to.  I will take one for the team. Besides, it will help me to, knowlegably, recommend wines. These posts will not be on a scheduled basis.  Only if I have something of value to pass on.  But, P.S., I just purchased 5 new wines so stay tuned.

With that said ... HAVE I GOT A WINE AND RECIPE FOR YOU!  Plus, these are a perfect pairing.

New, on the 90/20 display is Giesen Sauvignon Blanc, 2020, from Marlborough.  It has a nice bold grapefruit flavor and a mild gooseberry note.  It does not have the gooseberry pucker some Marlborough Sauv Blancs have.  Lighter body with a medium finish.  Great summer wine.  Sipper; does not have to have food to be enjoyed. Perfect price at $13.99.

Winemaker Notes:  Fruit from the Wairau Valley brings bright tropical fruit underlined by acidity.  Awatere Valley fruit provides richness and depth with notes of herb and a dry finish.

*****

When I was waiting on a customer in seafood he asked me if the grilling shrimp could be stuffed with TFM's crab cakes.  What!  Now why didn't I think of that?!  Of course with that thought in my head I had to test it out.  It doesn't get any easier than this recipe.

Crab Stuffed Shrimp

3 colossal grilling shrimp

1 TFM crab cake - Ultimate or Maryland

lemon (optional)

butter (optional)

Seasoning (optional)

Preheat oven to 375 degrees. 

Remove shell from shrimp, leaving tail on.  Place on oven safe dish with butterflied side (cut side) facing down and tail curled up.

Portion crab cake into thirds.  Place one third on top of each shrimp and press tail lightly on crab.

Optional: dot with butter and/or seasoning (ie. Old Bay).

Bake in preheated oven for 13 to 15 minutes. Remove from oven and serve with lemon wedge.

(Note:  See below.  This can be cooked in the microwave.)

Butterflied side down with crab on top
and tail lightly pressed down.

Dotted with butter and sprinkled with Old Bay.
Ready for the oven.

 
After the customer mentioned his idea, I had to try this at work.  I prepared 3 shrimp, with the Maryland crab cake and microwaved for 3 minutes.  I hear you, "what? microwave fish?!"  Heck, if TFM sells the microwave pouches for shrimp and salmon, why couldn't I do this?  Anyway, these came out perfectly cooked.

End result of cooking in microwave pouch.

Darkness of crab is because these are the

Maryland crab cakes.

It's easy to make your own microwave "pouch" at home.  Place shrimp on a plate and cover tightly with plastic wrap.  Do not leave any venting.  

I used Maryland crab cakes a work and the Ultimate's at home.  Both work well.  Choose the flavor you prefer.

TFM's Maryland crab cakes - a little more filler and more Old Bay seasoning.

TFM's Ultimate crab cakes - less filler and a tad larger than the Maryland.  Does not have Old Bay flavor profile.

Hope you enjoy. Apologies for not being a photographer.