You have all this great wine and you’re hungry. Now what? No problem. We have both cheese and food pairings to suggest. Look for the cheese suggestions in our Diamond Ridge Market. Pairing Cheese with Viognier - Viognier pairs best with aged cow’s or goat’s milk cheeses. Avoid sheep’s milk cheeses, which can give off a gamey flavor when paired with Viognier. Viognier pairs well with all sorts of dished, pork to shrimp to crab to a number of spicy dishes, even barbecue.
Here is a recipe from the South Beach Diet folks that’s not only tasty but healthy! What a great combo!
Supercharged Spicy Shrimp
Serves 4
Description
Chili-garlic sauce is a common Asian ingredient that brings a tangy-hot flavor to any dish. It can be used both for cooking and as a condiment when you want a little extra heat.
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1 ½ pounds large shrimp, peeled and deveined
4 scallions, white and green parts thinly sliced and kept separate
2 garlic cloves, minced
2 teaspoons vegetable oil
2 pounds bok choy, sliced crosswise
2 tablespoons lower-sodium soy sauce
2 teaspoons chili-garlic sauce (more if you like more heat)
Instructions
In a large bowl, combine shrimp, scallion whites, and garlic.
In a wok or a large nonstick skillet, heat oil over medium-high heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turn pink and are cooked through, 3 to 4 minutes. Transfer to a large clean bowl.
Return the pan to medium-high heat. Add bok choy, cover, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.
Return the pan to medium-high heat. Add soy sauce and chili-garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly, just to reheat. Stir in scallion greens and serve warm.
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