Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1 cup Ubriaco wine
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large bowl
- Ziplock bag
- Skewers (optional)
Step-by-step instructions:
1. In a large bowl, combine Ubriaco wine, olive oil, garlic, honey, red pepper flakes, salt, and black pepper. Whisk until well combined.
2. Add the shrimp to the bowl and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp onto skewers (if using) and discard the marinade.
5. Grill the shrimp for 2-3 minutes per side or until pink and cooked through.
6. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 6-8 minutes
5. Temperature:
Grill: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 210
Fat: 10g
Protein: 24g
Carbohydrates: 5g
Fiber: 0g
Sugar: 4g
Sodium: 300mg
Substitutions for ingredients:
- Ubriaco wine can be substituted with any dry white wine.
- Honey can be substituted with maple syrup or agave nectar.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped fresh herbs like thyme, rosemary, or basil to the marinade.
- Substitute shrimp with scallops or cubed chicken breast.
- Add vegetables like bell peppers, onions, or zucchini to the skewers.
Tips and tricks:
- Make sure to devein the shrimp before marinating.
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the shrimp, or they will become tough and rubbery.
Storage instructions:
Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the shrimp in a skillet over medium heat and cook for 2-3 minutes or until heated through.
Presentation ideas:
Serve the shrimp on a platter with lemon wedges and fresh parsley.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
- Serve with a side of grilled vegetables or a green salad.
- Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables (zucchini, bell peppers, onions)
- Green salad with a lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the shrimp is sticking to the grill, brush the grates with oil before cooking.
- If the shrimp is overcooked, reduce the cooking time or lower the heat on the grill.
Food safety advice:
- Make sure to properly store and refrigerate any leftover shrimp.
- Always wash your hands and utensils before and after handling raw seafood.
Food history:
Ubriaco wine is a type of Italian wine that is aged in barrels that previously held grappa or other spirits. The name "Ubriaco" means "drunk" in Italian, referring to the wine's unique flavor and aroma.
Flavor profiles:
The Ubriaco wine adds a slightly sweet and tangy flavor to the shrimp, while the garlic and red pepper flakes add a spicy kick.
Serving suggestions:
Serve the shrimp as an appetizer or as a main course with a side dish.
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Region: Italian