Perfect Pairings: Arthur Metz, Riesling, 2008, Alsace, France, 241775

Boiled Shrimp with Pear/Lime Salsa

pear/lime salsa

2 limes
2 ripe pears, your choice, pealed and coarsely chopped
1 green onion, thinly sliced
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and minced
1/4 teaspoon salt

1. Zest limes to get 1/2 teaspoon zest; place zest in a bowl.

2. Peel and section limes; coarsely chop segments, and add to zest.

3. Stir in pears and remaining ingredients; set aside until ready to serve.

boiled shrimp

1 gallon water
1 med. onion, sliced
3 lemons, sliced
3 oz. liquid crab boil
1 tsp. cayenne pepper
2 to 3 lb. med. size shrimp, headed
1/2 c. salt
2 trays ice cubes

1. Put all ingredients except ice and shrimp in a large pot. Bring water to a boil.

2. Add shrimp. Let water come back to a boil and cook for 2 1/2 to 3 minutes. Do not over cook!

3. Remove from heat, put ice in. This will allow the shrimp to sink to the bottom to absorb seasonings and will make the shrimp easier to peel. Let shrimp set 15 minutes.

4. Drain water and serve with salsa.







					Boiled Shrimp with Pear/Lime Salsa pear/lime salsa 2 limes 2 ripe pears, your choice, pealed and coarsely chopped 1 green onion, thinly sliced 2 tablespoons chopped fresh cilantro 1 jalapeño pepper, seeded and minced 1/4 teaspoon salt 1. Zest limes to get 1/2 teaspoon zest; place zest in a bowl. 2. Peel and section limes; coarsely chop segments, and add to zest. 3. Stir in pears and remaining ingredients; set aside until ready to serve. boiled shrimp 1 gallon water 1 med. onion, sliced 3 lemons, sliced 3 oz. liquid crab boil 1 tsp. cayenne pepper 2 to 3 lb. med. size shrimp, headed 1/2 c. salt 2 trays ice cubes 1. Put all ingredients except ice and shrimp in a large pot. Bring water to a boil. 2. Add shrimp. Let water come back to a boil and cook for 2 1/2 to 3 minutes. Do not over cook! 3. Remove from heat, put ice in. This will allow the shrimp to sink to the bottom to absorb seasonings and will make the shrimp easier to peel. Let shrimp set 15 minutes. 4. Drain water and serve with salsa.



	Arthur Metz • Riesling • 2008 • Alsace, France • 241775 Grape: Riesling appearance - bright, clear color : pale yellow aroma - strong flavors (smell + taste) sweetness - dry acidity - defined oak - fruit - limes earth - petroleum body - medium tannins - alcohol - 12.5% serving notes - remove from refrigerator and allow the wine to sit unopened for 15 minutes before serving.				• Although Alsace belonged to Germany for several centuries it is French by adoption. The region expresses its own identity distinct from the rest of France in a number of ways, including naming their wines after the grape variety and not the region. The finest of the Alsace wines is Riesling. Unlike their German cousins the French version is most often bracingly firm and bone dry and they have a worldwide reputation for producing pure and refined wines.