Annabel Langbein: Three tasty recipes for prawns or shrimps with wine matches from Yvonne Lorkin
12 Mar, 2021 06:00 PM
8 minutes to read
Italian Prawn and Fennel Antipasto. Photo / Annabel Langbein Media
By: Annabel Langbein
I was standing in front of the freezer cabinet at the supermarket the other day, trying to figure out which prawns I should buy. Packets of giant cooked shrimp sat next to bags labelled jumbo prawns. They looked exactly the same. Prawn cutlets didn t look any different apart from a bit of shell left on the tips of their tails. Prawn meat looked like prawn tails but with some broken bits. Packets of smaller shrimp and prawns looked the same but the ones called shrimps were cooked while the prawns were raw. It was all very confusing.
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It’s expensive, some might say.
It’s confusing.
Even simply trying to make sense out of the wine label can be confusing sometimes.
No wonder so many people are beer drinkers or only have wine on special occasions.
But wine doesn’t have to be this way.
Wine can be fun and accessible and easy to enjoy.
Great wines also don’t have to cost a lot of money.
These are some of the reasons why I started writing this weekly wine column (422 and counting) a little over eight years ago. I wanted to share my love of wine with other people and I’m continually grateful for the opportunity to do so each week.