Fiery barbecue pleasure meets fruity freshness
Succulent prawns, marinated in a spicy mixture of chilli, garlic and lemon, grilled to perfection – a summer highlight for every barbecue evening. A fresh Sauvignon Blanc from Marlborough complements the flavours perfectly.
Ideal wine pairing: Sauvignon Blanc (New Zealand, Marlborough)
The Sauvignon Blanc from Marlborough is characterised by its lively acidity and intense aromas of gooseberry, lime and fresh herbs. This freshness harmonises perfectly with the pungency of the chilli and the spiciness of the garlic in the marinade. The citrus notes of the wine reflect the citrus component of the dish and ensure a balanced flavour experience.
Extended wine recommendations:
Vermentino (Italy, Sardinia DOC) Vermentino delights with fresh flavours of citrus fruit, green apple and a hint of sea salt – perfect for seafood such as prawns. Its crisp acidity and fine saltiness harmonise perfectly with the spiciness of the chilli and the light smokiness from the grill. Vermentino emphasises the Mediterranean flavour of the dish while remaining fresh and lively on the palate.
Albariño (Spain, Rías Baixas DO) Albariño is lively with flavours of white peaches, lime and floral notes. The pithy acidity balances out the fiery spiciness of the chilli, while its fruitiness supports the lemon notes of the marinade. The mineral freshness makes it an ideal partner for grilled prawns without masking the delicate flavours.
Grüner Veltliner (Austria, Wachau DAC) With its crisp acidity and fine minerality, a peppery Grüner Veltliner makes an exciting addition to the chilli and garlic marinade. Its citrus and apple notes go perfectly with the prawns, while the fine pepper spice provides a delicious echo to the spiciness of the chilli. A wonderful interplay between freshness and subtle spiciness.
Chenin Blanc (South Africa, Stellenbosch WO)
This Chenin Blanc has an elegant balance of ripe fruit (quince, apricot) and fresh acidity. Its light creaminess complements the texture of the prawns, while mineral hints emphasize the roasted aromas from the grill. The subtle sweetness of some varieties also charmingly softens the spiciness of the marinade.
Assyrtiko (Greece, Santorini PDO)
Assyrtiko impresses with its crystal-clear minerality, citrus aromas and vibrant acidity. Its salty note harmonizes perfectly with seafood and highlights the freshness of the lemon marinade. The clear structure of the wine ensures that the fine shrimp flavor remains the focus despite the chili heat and garlic. An exciting and modern pairing!
The recipe:
Prawn skewers with chili garlic marinade
Cooking utensils
- 1 Grill or grill pan
- 1 Bowl for the marinade
- 1 Barbecue tongs
- 1 Wooden skewers (previously soaked in water)
Ingredients
- 400 g Shrimps peeled and gutted
- 2 Garlic cloves finely chopped
- 1 red chili pepper finely chopped
- Juice of one lemon
- 3 Tbsp olive oil
- Salt and pepper to taste
- Fresh parsley to garnish
Preparation
- Mix the garlic, chili, lemon juice, olive oil, salt and pepper in a bowl.
- Add the prawns and mix well with the marinade.
- Cover and leave to marinate in the fridge for at least 15 minutes.
- Thread the marinated prawns onto the soaked wooden skewers.
- Preheat the grill and grill the skewers over a medium heat for about 2-3 minutes per side until the prawns are pink and cooked through.
- Sprinkle with fresh parsley and serve immediately.
Recommended side dishes:
- Grilled vegetables (e.g. zucchinis, peppers)
- Fresh baguette
- Leaf salad with lemon vinaigrette
