Skip to Content

Blog

The adventures of #TeamLieb. Everything we're into, drinking, eating and talking about.
Food & Wine Pairings

Food & Wine: Pinot Grigio & Pinot Blanc

May 12, 2024

Nothing says summer like shrimp on the BBQ! Pair it with a nice, chilled bottle of Pinot Grigio or Pinot Blanc and you have quite the quintessential summer evening! I stumbled across this Delish.com recipe for Grilled Shrimp Foil Packets a few weeks ago and it has quickly become a staple in our household and one that is sure to make a splash this summer at a BBQ because it has all the wow factor with very little work! This delicious dinner is fast and easy for a mid-week meal and with no mess and quick and simple cleanup, it is quickly becoming one of my favorites!I have long been a fan of the Cajun/Louisiana Crawfish Boil, and while not quite the same, this 30 minute recipe is a close second! But don’t take my word for it, try it with a bottle of Pinot Grigio and prepare for an all around excellent evening!

Grilled Shrimp Bake

Ingredients

  • 1 1/2 lbs large shrimp, peeled and deveined
  • 8 cloves garlic, pressed
  • 2 smoked andouille sausages, thinly sliced
  • 4 ears corn, each cut into 4 pieces
  • 1 lb red bliss potatoes, chopped into 1-in pieces
  • 4 tbsps extra-virgin olive oil
  • 4 tbsps Old Bay seasoning
  • salt
  • black pepper, freshly ground
  • 3 lemons, sliced into quarter wedges
  • 4 tbsps butter
  • 2 tbsps parsley, freshly chopped
  • Old Bay Hot Sauce (optional)

Directions

  1. Preheat grill over high heat, or preheat oven to 425°.
  2. While the grill/oven is heating up tear 4 sheets of aluminum foil (approximately 14 inches long each).
  3. Divide cut potatoes, quartered corn, sliced sausages and rinsed shrimp evenly between the 4 foil sheets.
  4. Onto each of the 4 potato, corn, sausage, shrimp combos, drizzle 1 tbsp of oil, 1 tbsp Old Bay Seasoning, 2 pressed garlic cloves, and season with salt and pepper. Toss gently to combine until all contents are coated evenly with seasoning.
  5. Top each mixture with a squeeze of 1 quarter lemon and 1 tbsp butter.
  6. Fold aluminum foil into a long boat, crimping all seams closed.
  7. Place each boat on the grill and cook until just cooked through, about 15 to 20 minutes.
  8. Open all foil boats and tip contents into a large bowl. Top with chopped parsley. Serve with remaining lemon wedges, Old Bay Hot Sauce (optional for extra spice), and a chilled bottle of Suhru Pinot Grigio or Lieb Pinot Blanc!
10% Off

All online orders of 12+ bottles of wine.