Spicy Shrimp and Scallop Seviche
Spicy Shrimp and Scallop Seviche is a gluten free, dairy free, and primal main course. This recipe makes 6 servings with 119 calories, 14g of protein, and 1g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up bay scallops, no salt-added tomato juice, tomato, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Combine first 7 ingredients in a large bowl; let stand 30 minutes.
Cook shrimp and scallops in boiling water 45 seconds.
Drain and plunge shrimp and scallops into ice water; drain.
Add shrimp and scallops to tomato mixture. Stir in tomato juice. Cover and chill 2 hours.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.
St. Michael-Eppan Anger Pinot Grigio
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.