Shrimp brochette

How To Make: Shrimp Brochette With Ajoblanco

Though Champagne and Prosecco continue to dominate the sparkling wine market, Spanish Cava is a reasonable alternative for summer. Made in the method traditionelle – following the same process as Champagne – Cava typically carries potent fruit aromas balanced with yeast notes and good acidity; thus making it refined, versatile and ideal to pair with various foods.

With this, Campo Viejo have curated a number of summer recipes, intended to be enjoyed alongside a glass of Gran Campo Viejo Brut Reserva. This recipe for deep-fried shrimp brochette features Ajoblanco – a popular Spanish cold soup enjoyed throughout summer, similar to Gazpacho – for instance. Here, the saltiness of the shrimp and fattiness from pistachio are well-balanced with the wine’s acidity and fresh finish.


Serves four

For the Shrimp

Shrimp, 8, large

Skewers, 8

Wheat flour, 100g

Sparkling water, 175ml

Salt, as required

Olive oil, 1 tbsp

For the Ajoblanco

Pistachio nuts, 280g, peeled

Mineral water, 500g

Vinegar, 45g

Olive oil, 120g

Garlic, one clove


Soak the skewers in water.

To make the ajoblanco, blend the peeled pistachios, mineral water, vinegar and garlic in a food processor or blender for two minutes at maximum speed. Reduce to medium speed and trickle in the olive oil. Set aside in bowl.

Clean and peel the shrimp. Feed each onto a skewer and set aside.

Heat a large frying pan on high heat with enough olive oil to cover shrimp.

In a bowl, mix the wheat flour and sparkling water until a very light dough mixture is formed.

Dunk the shrimp in the mixture until completely covered, and fry for four-five minutes. Set aside.

Serve the shrimp with ajoblanco and a glass of Gran Campo Viejo Cava Brut Reserva.

Further information on Gran Campo Viejo Cava Brut Reserva can be found here.


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