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Leading British Master of Wine Tim Atkin has awarded the 2015 vintage of the iconic Alto Maipo Caber
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Wine Enthusiast has awarded the 2015 vintage of Don Melchor an outstanding 94 points.
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We want to share a simple recipe that will become your favorite appetizer: this crispy and colorful mixture of shrimps, on a soft portion of mashed sweet potatoes with cinnamon, will make your guests continuously fill their sparkling glasses over and over again.
Quinoa is a global trend right now: not only for being one of the so-called super foods, but also for its versatility, flavor and texture. It is one of the endemic ingredients of South American countries, besides possessing a series of positive attributes for health.
Here we propose a twist of the classic fried shrimps; this time in a mix of black, red and white quinoa. For dipping, we leave the traditional sweet and sour sauces and add a different mashed potato, which gives sweetness and a perfect contrast of creaminess to the plate.
Quinoa coated shrimps with sweet mashed potatoes, can serve as an appetizer or entree; in either case, they will serve the WOW factor to all your guests. We recommend making a bold pairing with Casillero del Diablo Devil’s Collection Brut. This delicate sparkling wine hypnotizes with its delicate notes of green apple, citrus and minerals, refreshing every bite and accompanying the flavors of this dish in an ideal way.
2 sweet potatoes
1 spoon of Brown sugar
1 spoon of cinnamon
Salt and Pepper
Juice of 1 orange
25 grs of butter
400 grs of shrimps
½ cup of flour
½ cup of quinoa (mixing red, white and black)
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