{"id":7567,"date":"2020-02-18T17:07:28","date_gmt":"2020-02-18T17:07:28","guid":{"rendered":"http:\/\/www.grandkrust.com\/?p=7567"},"modified":"2024-09-17T14:51:08","modified_gmt":"2024-09-17T14:51:08","slug":"prawning-pairings-grand-krust","status":"publish","type":"post","link":"https:\/\/www.grandkrust.com\/en\/prawning-pairings-grand-krust","title":{"rendered":"Prawning Pairings"},"content":{"rendered":"

3 sips of seafood<\/h4>\n

 <\/p>\n

1. APEROL SPRITZ AND ANY SEAFOOD\u00a0<\/strong><\/p>\n

Here is our last pairing, which we include because of the popularity that the Aperol<\/p>\n

has achieved as a light and friendly aperitif. This softness, where the bitterness is only<\/p>\n

a threat, makes it a perfect husband for any seafood we want to serve, either grilled,<\/p>\n

cooked or for example with pasta, which in our case it fits perfectly. The Aperol Spritz<\/p>\n

is prepared with the above mentioned, liquor, mixed with sparkling wine<\/p>\n

(the more quality, the better) and siphon. The doses, 2, 3 and 1, respectively, although<\/p>\n

it is normal to fix it by eye. Put some scallops next to it and sing Wham! jabbering on English.<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Suggested product: scampi 700g<\/a> Grand Krust<\/p>\n

 <\/p>\n

2. MOJITO AND CURRY WITH PRAWNS<\/strong><\/p>\n

A classic. A fortunate continental combination, with the freshness of the Caribbean and the<\/p>\n

spice of the East. The Mojito is actually used to multiply the pleasure of any crustacean,<\/p>\n

whether it is a grilled lobster (smeared in butter with salt and a bit of chilli, for example),<\/p>\n

or the proposal we make of some prawns with curry. varies from the first to the last round,<\/p>\n

as successive beverages are prepared, to the rhythm of general laughter and music. So<\/p>\n

give it up for Ricardo Ray and his fantastic combo.<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Suggested product: PUD red shrimp 600g<\/a> Grand Krust<\/p>\n

 <\/p>\n

3. Pink cava and mussels dipped in sauce<\/strong><\/p>\n

A typical recipe for ‘tapas’ and also at home when you don’t want to make your life too<\/p>\n

complicated. Tomato sauce, with a spicy kick? Then dip those mussels happily smeared<\/p>\n

with a ros\u00e9, even with a pink cava, such as the AT Roca Brut Rosat, from the D. O. Cl\u00e0ssic<\/p>\n

Pened\u00e8s (a spin-off of the Cava appellation). If by any chance you like mussels Belgian<\/p>\n

style instead of tomato (that is, cooked with cream, butter, white wine and aromatic herbs),<\/p>\n

pair them with the AT Roca Brut Reserva, which in its coupage mixes the classic Macabeo,<\/p>\n

Xarel-lo and Parellada (21%).<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Suggested product: Whole cooked chilean mussels<\/a> Grand Krust<\/p>\n

 <\/p>\n

3 creative proposals from Niki Segnit<\/h4>\n

 <\/p>\n

1. Shrimp & pineapple<\/strong><\/p>\n

A bold mix of salty and sweet. \u201cIn Indian Parsi cuisine, seafood and tropical pineapple are<\/p>\n

paired with a sweet and sour tamarind curry called kolmi no patio\u201d, in addition to the<\/p>\n

abundance of soups with both ingredients in Southeast Asia.<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Product used: PUD red shrimp 600g<\/a> Grand Krust<\/p>\n

 <\/p>\n

2. Seafood & coconut<\/strong><\/p>\n

\u201cIt reminds me of vacations,\u201d says Segnit. In Brazil they eat vatap\u00e1, a seafood and fish stew<\/p>\n

in coconut milk. In Thailand, tom yan kha kai is cooked with prawns in spicy coconut milk.<\/p>\n

The culinary writer especially likes to mix prawns with dried coconut, a combination that<\/p>\n

makes them \u201ca cheap bar dish that requires bottles of cold beer and a stack of paper napkins.\u201d<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Product used: Cooked vannemei prawns 700g<\/a> Grand Krust<\/p>\n

 <\/p>\n

3. Seafood & basil<\/strong><\/p>\n

\u201cThe citrus and aniseed notes of the basil make it an elegant pair for seafood\u201d, Segnit states.<\/p>\n

For example, combining basil, mango and lobster, as does chef Alain Senderens. Perhaps he<\/p>\n

has taken this combination from the traditional Vietnamese recipe that combines basil,<\/p>\n

shrimp, papaya and lemongrass, according to the writer.<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Product used: Peeled & deveined raw argentine red shrimp tail-off<\/a> Grand Krust<\/p>\n

 <\/p>\n

Salmon & asparagus<\/strong><\/p>\n

To finish, or to begin with, a very simple recipe to make at home that Segnit loves: a toast<\/p>\n

of bread spread in butter, with white asparagus boiled and sprinkled with lemon and butter,<\/p>\n

and with crab meat on top. A good white wine, and we are ready to sit in a chair looking at<\/p>\n

the horizon as if the cocktail hour was never going to end.<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Suggested product: Salmon loins 283g<\/a> Grand Krust<\/p>\n

 <\/p>\n

seafood, green pepper & mushrooms:<\/strong><\/p>\n

In both stew and timbale, these three ingredients combine sea, grass and mountain in a<\/p>\n

meat-free version that will fill any table with color. Another possibility is to saut\u00e9 them<\/p>\n

to fill a lasagne that will impress your guests with its originality and satisfy both your<\/p>\n

friend with the finest nose to the most gummy one. Finish off with a sparkling wine and<\/p>\n

there will be no more going out to dinner unless it’s at your house.<\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

Suggested product: Scarlet shrimp 400g<\/a> Grand Krust<\/p>\n","protected":false},"excerpt":{"rendered":"

We reviewed some of the best pairings with seafood, either in the company of cocktails or other products, either for the flavor or for their aromatic qualities<\/p>\n","protected":false},"author":26,"featured_media":7564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[77],"tags":[422,434,435,318,350,410,421],"class_list":["post-7567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria-en","tag-krusta-group-en","tag-pairings","tag-cocktails-en","tag-seafood","tag-recipes","tag-niki-segnit-en","tag-grand-krust-en"],"yoast_head":"\nPrawning Pairings | Best Pairings with Seafood<\/title>\n<meta name=\"description\" content=\"We reviewed some of the best pairings with seafood, either in the company of cocktails or other products, either for the flavor or for their aromatic qualities.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.grandkrust.com\/en\/prawning-pairings-grand-krust\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prawning Pairings | Best Pairings with Seafood\" \/>\n<meta property=\"og:description\" content=\"We reviewed some of the best pairings with seafood, either in the company of cocktails or other products, either for the flavor or for their aromatic qualities.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.grandkrust.com\/en\/prawning-pairings-grand-krust\" \/>\n<meta property=\"og:site_name\" content=\"Marisco y Pescado Salvaje - 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