Although autumn is my favorite season, I will stay in summer for a little while longer!
Shrimps in wine with corn bread.
Glass of white wine.
Cheers!
Ingredients and preparation steps
For the corn bread
Dry ingredients
- 200 g of corn flour
- 50 g gluten-free flour (mixture)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon xanthan gum
Wet ingredients
- 2 eggs
- 50 ml of olive oil
- 400 ml of milk kefir
Heat the oven to 175°C.
First add the dry ingredients to the bowl and mix them well.
Then add the wet ingredients and mix everything well into an uniform mixture.
Add the mixture to a previously greased mold or pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Take the baked corn bread out of the oven and make the shrimps while it cools.
For the shrimps
- 320 g of cleaned shrimps
- a pinch of salt, for the shrimps
- 4 soup spoons of olive oil
- 20 g of butter
- 4 cloves of garlic, finely chopped
- juice from 2 fresh lemons
- 200 ml of white wine, Podrumi Kolar Chardonnay
- tablespoon of dry parsley or a handful of fresh parsley, finely chopped
Wash and dry the shrimp tails with a paper towel and add salt.
On a heated pan, add olive oil and shrimps and fry them for about one minute on each side.
Then take the shrimps out of the pan onto a separate plate.
Add the butter to the pan and melt it over low heat, then add the garlic.
Roast the garlic for about two minutes, stirring constantly.
Then add the wine and lemon juice, increase the heat and cook everything for another three minutes while stirring.
Reduce the heat, add the shrimps and parsley and cook for another two minutes.
Serve warm with a slice of corn bread and a glass of Podrumi Kolar Chardonnay.
Enjoy the flavors!
