Amuse Bouche
2020 Spirit Hill Vineyard Brut Rosé Shrimp Cocktail
WHY IT WORKS: The 2020 Spirit Hill Vineyard Brut Rosé brings brisk acidity, fine texture, and subtle red-fruit notes. Chilled shrimp highlight the wine’s freshness, while a classic cocktail sauce, bright with citrus and restrained heat, mirrors the wine’s natural tension and lift. Simple, precise, and designed to open the palate.
Ingredients:
• 1 sheet puff pastry or pie dough
• 1 cupShrimp
· 1 pound large shrimp (16–20 count), shell-on
· 6 cups water
· 1 tablespoon kosher salt
· 1 lemon, halved
· 1 bay leaf
Cocktail Sauce
· ½ cup ketchup
· 2 tablespoons prepared horseradish (drained)
· 1 tablespoon fresh lemon juice
· 1 teaspoon Worcestershire sauce
· ½ teaspoon hot sauce (optional)
· Freshly cracked black pepper, to taste
To Finish
· Lemon wedges
· Fresh chives or parsley, finely chopped
Instructions:
1. Prepare the shrimp: Bring water, salt, lemon halves, and bay leaf to a boil. Add shrimp, stir, and cook just until opaque, 2–3 minutes.
2. Chill: Transfer shrimp immediately to an ice bath to stop cooking. Once cool, peel and devein, leaving tails intact if desired. Refrigerate until ready to serve.
3. Make the cocktail sauce: In a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and black pepper. Chill to allow flavors to integrate.
4. Serve: Arrange shrimp on a chilled platter or individual spoons. Serve with cocktail sauce on the side, finished with fresh herbs and lemon wedges.