Appetizer for brut champagne
Description
The recipe won't take much time. Each type of champagne calls for its own appetizer. Light, sparkling, sweet varieties need fruit and sweet appetizers. But brut is a different matter. The driest, completely unsweet champagne—brut—pairs best with seafood and warm appetizers. You can make a seafood cocktail. But this deceptively simple appetizer tastes much better. Watch. You can serve it warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients. The shrimp should be peeled.
- 2
Step 2
Finely chop the onion, garlic, and hot red pepper. Sauté everything in olive oil.
- 3
Step 3
Add grated tomatoes, spices (paprika, salt, pepper, oregano) and simmer until excess moisture has cooked off.
- 4
Step 4
You end up with a thick tomato sauce; set it aside for now. Lightly sauté the shrimp in olive oil.
- 5
Step 5
Then place them in a baking dish, pour tomato sauce over them, grate hard cheese on top, and crumble the feta. Bake in an oven preheated to 180°C for 10–15 minutes. Serve the finished appetizer with brut champagne, sprinkled with herbs and white bread croutons. The appetizer should be hot; the champagne should be cold.