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Ok, so running a wine store, I sometimes get home late. Some days, after the doors close, if you don’t get your work done early in the morning, sometimes staying after hours is necessary, because chances are that you will have been helping customers all day. I digress… Anyway, I get home with a wine to try. In this case, it was 2015 Proof Petite Sirah.

Now, for those of you that don’t know, Petite Sirah is not related to Syrah, other than that they’re grapes. Petite Sirah at best, is an oxymoron, because it is a big, bursting wine of tannins, flowers, and fruit. Now, the rule is that when you pair this wine up, because of the high tannins, it should be paired with fatty foods (think fat cuts of meat, or even better, barbeque). There is, however an exception to the rule: spicy food. When you pair Petite Sirah with spicy food (think Indian food, for example), it will simply beat down the spices until they relent. Now this is no recommendation to go and have it with wings hot enough, you’d have to sign a waiver… it is for traditionally spicy foods, so I took it home to make one of my favorite traditional spicy styles: Szechuan!

Anyway, got home late and I wanted a quick meal, so I made a “Szechuan” meal of shrimp and rice, except I used “riced” cauliflower instead of real rice, and to avoid the saltiness of Soy Sauce, I used Bragg Liquid Aminos. I made this recipe in under 15minutes and it was spectacular! Now, I know that this is not a traditional Szechuan method (hence the quotes around the word earlier), but it is quick, and it delivers on deliciousness. Here are the ingredients needed:

2 carrots, sliced

2 celery sticks, sliced

1 yellow onion, sliced

2 cloves of garlic, minced

6 tablespoons of Peanut Oil

1 heaping tablespoon of Peanut Butter

4-5 tablespoons of Bragg Liquid Aminos

1 tablespoon of Cayenne Pepper (use to what YOU like)

1 tablespoon of Red Pepper Flakes (again, use to what YOU like)

1 teaspoon of Cumin

1 teaspoon of Hot English Mustard

2 teaspoons of brown sugar (or season to taste, but the sweeter it is, the less it pairs with Petite Sirah)

1 12oz bag of Riced Cauliflower

1 16oz bag of 31-40 count shrimp (or whatever you enjoy more)

Defrost Shrimp if bought frozen.


(I forgot to buy onions when I took this picture!)

Combine carrots, onion, and celery in a frying pan with 3 tablespoons of Peanut Oil for 8-10 minutes on medium to high heat (the higher the heat, the more you should be constantly stirring).

Before or during this time, combine remaining peanut oil, peanut butter, liquid aminos, cayenne pepper, red pepper flakes, cumin, hot English mustard, and brown sugar. Be sure to mix thoroughly (use more

Peanut oil to thicken if needed).

When the 8-10 minutes are up on the veggies, defrost riced cauliflower, let rest in microwave 1 minute, then plate.

Combine sauce and then shrimp with veggies on medium-high heat and stir for 4-5 minutes, or until shrimp is cooked thoroughly. Serve on top of your bed of “rice.” Will make 3-4 modest servings and pair it with:

2015 DeSante “Proof” Petite Sirah, Napa Valley, California

Here’s the scoop on this wine: there were only 36 cases produced and simply put, it is one of the best Petite Sirah’s I have ever tasted.


Our Price: 49.99

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