Shrimp on the Barbie
Shrimp on the Barbie with Pepper Berry Citrus Glaze
The “pepper berry citrus glaze” was surprisingly good! We’d been a bit hesitant to get this because nick’s stomach doesn’t tolerate black pepper very well… it wasn’t “over applied” on our shrimp.
The shrimp themselves were overcooked and rubbery (what is it with cooking shrimp and scallops this year? are we just unlucky or do the people doing the cooking not understand seafood and how residual heat can continue to cook any food?).
Note: these were a bit messy with the sauce being rather wet.
We tried the shrimp with two of the wines offered at the Australia booth – Rosemont Estate Traminer Reisling and Rosemont Estate Cabernet Sauvignon Merlot Shiraz. The Reisling paired well with the shrimp, even better than the pairing of the Merlot and the lamb chop (here).
Overall, this was poorly cooked but had good flavor. On our scale of 1-10 (1=never ever again and 10=gotta have this 2 or 3 more times) – nora gives it a 7 and nick gives the shrimp a 1 for cooking and a 6 for flavor, average is 4.7/10.
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