Food Pairing | 2022 Lizard Drinking Shiraz with Grilled Prawns
Lizard Drinking Shiraz with Grilled Prawns
Built to travel light, in a slim recycled and recyclable bottle. This is the one that goes camping, so the plate should too.
2022 Lizard Drinking Shiraz (rPET Bottle)
Grilled Prawns with Garlic Butter and Smoked Paprika
Serves 4
Ingredients
- 1kg large green prawns, shells on, butterflied
- 100g butter
- 5 cloves garlic, finely chopped
- 2 teaspoons smoked paprika
- Juice of 1 lemon, plus wedges to serve
- A handful of flat-leaf parsley, chopped
- Sea salt
Method
- Butterfly the prawns by cutting down the back through the shell and removing the dark vein. Leave the shells on; they protect the flesh and carry the smoke.
- Melt the butter in a small pan with the garlic and paprika over low heat for 2 minutes. Do not let the garlic colour. Add the lemon juice and a good pinch of salt.
- Heat a barbecue or grill plate until very hot.
- Brush the prawns with some of the butter and grill cut side down for 2 minutes, then turn and grill for another 1 to 2 minutes until the flesh is opaque.
- Pile onto a platter, pour over the remaining garlic butter, scatter with parsley and serve with lemon wedges.
Why it works: yes, red wine with prawns. The smoked paprika is the bridge, meeting the smoky bacon and cracked pepper in the glass, and the char from the grill does the rest.
Out travelling with your Lizard? A sausage sizzle with caramelised onions
White bread, a snag off the hotplate, a pile of soft sweet onions and tomato sauce if you must. This wine was made for exactly this: full, plush and round enough to handle it, with a smoky, peppery finish that meets the char off the grill. The caramelised onion is the secret, its sweetness picking up the blueberry and plum. Best eaten standing up, somewhere outdoors, from a bottle you can throw in the esky without a second thought.
