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Stir-fry Shrimp




2 cups water

1 cup uncooked white rice

1 pound medium shrimp, peeled and deveined

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1 clove garlic, minced

1 tablespoon sesame seeds

1/4 teaspoon ground black pepper

2 tablespoons sesame oil

1 red bell pepper, sliced into thin strips

3 green onions, sliced

3 tablespoons teriyaki sauce

1/2 pound sugar snap peas

1/8 cup cornstarch

3/4 cup chicken broth

1/4 teaspoon salt







We can go for a fruitier wine with sea fish (Riesling, Gewürztraminer, Moscatel), while freshwater fish go well with a Sauvignon Blanc.


In addition to whites, dry rosés also complement shellfish and crustaceans.





This dish is perfect to be accompanied with some white wines such as:




            Los_Vascos Sauvignon Blanc from chile you can find in                   Joseph_Phelps_Sauvignon_Blanc from California you can find in                        Kendall-Jackson Grand Reserve Chardonnay                       Tom Eddy Sauvignon Blanc 

     Los Vascos Sauvignon Blanc        Joseph Phelps Sauvignon Blanc        Kendall-Jackson Grand Reserve Chardonnay         Tom Eddy Sauvignon Blanc Tenz






 In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag.


Allow to marinate in the refrigerator. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly.


Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.