Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

New Beginnings by FlavorfulWorld.com

By Anthony Beal

Recipe: Shrimp in White Wine Tomato Cream By Anthony Beal

Shrimp in White Wine Tomato Cream By Anthony Beal

This recipe first appeared on my food and drinking blog FlavorfulWorld.com. When invited to contribute for a second time to the KwanzaaCulinarians.com, this recipe sprang to mind for a number of reasons. 

For one, it’s quickly and easily prepared, qualities certain to be appreciated any time of year, but especially during the holiday season when friends and families tend to gather for larger, more elaborate meals. Another is that it makes attractive presentation on your dinner table, and works just as well for a starter course as it does for a side or an entrée. However, my chief reason for this particular contribution is that shrimp are symbolic of longevity (centuries ago they were nicknamed the “old men of the sea” due to their long antennae resembling an old man’s whiskers, and the curved shape of their bodies, which recalls the bent posture of the elderly) and new beginnings/renewal (because the animals molt their shells as they grow, since the shells do not grow with them). Positive themes like renewal and long life are well-matched to Kwanzaa’s emphasis on strengthening family and community. So I hope that all who attempt this recipe enjoy it, and I extend to all readers my wish for a Kwanzaa holiday season marked by beneficial new beginnings, and my hope that all of us might to live long enough to see our spines to curve like the “old men of the sea.”

Shrimp in White Wine Tomato Cream
Ingredients
12 jumbo shrimp, peeled and deveined
1/4 tsp. pink Himalayan sea salt
1/4 tsp. black pepper
3 tbsp. unsalted butter
1 sprig rosemary
4 oz. heavy cream
1 tsp chunky garlic paste
1 tsp. tomato paste
1 tsp. white sugar
1/2 cup white wine

Directions
In a bowl, toss peeled, deveined shrimp with pink salt and black pepper until shrimp are evenly coated. Set aside.
In a saucepan over medium heat, melt butter. Add rosemary, heavy cream, garlic paste, sugar, tomato paste and stir until all ingredients are blended.
Add white wine and bring to a boil over medium-high heat. Cook for 3-4 minutes.
Add seasoned shrimp and cook over medium-high heat for 2-3 minutes or until shrimp are thoroughly cooked.

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About FlavorfulWorld

Anthony Beal, is a food blogger and wine scholar, and the creator of Flavorful World: A Food, Wine, and Spirits Blog. A New York native currently residing in the D.C. area, he continues to pursue new food- and drink-related knowledge to be shared through his writing. He is a member of the American Institute of Wine & Food, the International Wine Guild, the Society of Wine Educators, and the French Wine Society. In December 2012, Anthony earned his ServSafe® Food Handler Certificate. In January 2013, he earned Cellar Manager certification through the International Wine Guild. In April 2013, Anthony passed the Wine & Spirit Education Trust Level II Wines and Spirits Certification Course “with Merit.” In June 2013, he earned his Beverage Specialist Certificate from the Society of Wine Educators. In January 2014, he passed the WSET Level III Advanced Wines and Spirits Certification Course “with Merit.” In August 2015, he earned the French Wine Society’s Master-Level Certificate on the wines of Provence. When Anthony isn’t cooking and/or eating delicious things, he enjoys traveling, studying Japanese language and culture, reading, tasting/learning about wine, and being a darn fine husband and father.

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