[WINE PAIRING] Rosé + Shrimp Nachos

Let’s have one last HOURRA for summer with a delicious glass of Rosé! Here’s another wine that is very versatile and can be paired with many different flavours. But it is definitely a summertime drink with its floral and fruity notes. This wine is the perfect go-to when you have no idea what to drink; just like a nice cold pint of beer, it’s easy to drink, refreshing and great for laid-back events. I chose to pair it with some nachos because it’s such a great dish to share, super easy to pimp up and ideal when you don’t feel like spending too much time in the kitchen.

I’m not ready to say goodbye to the warm season yet, are you?



For the pico de gallo

  • 2 tomatoes, seeds removed
  • 1 clove of garlic
  • 1/2 red onion
  • A handful of cilantro
  • Juice of 1/2 lime
  • Salt to taste

For the creamy avocado dip

  • 1 avocado
  • Juice of 1 lime
  • 1 clove of garlic, finely chopped
  • 1/2 cup of sour cream
  • Salt to taste

For the black beans

  • 1/2 red onion, chopped
  • 1 clove of garlic, chopped
  • A drizzle of olive oil
  • 1 can of black beans * don’t rinse, just empty most of the liquid!
  • 1/2 tsp of cumin

For the shrimp

  • 1 pound of uncooked shrimp, shelled and deveined
  • 1 tbsp of chili powder
  • 1/2 tsp garlic powder
  • Salt to taste

To assemble

  • Nacho chips of your choice
  • 1 cup of grated cheese
  • A hanful of chopped cilantro to sprinkle on top
  • Optional additions: peppers, jalapeños, onions, grilled corn, sliced black olives…


Mix all the ingredients for the pico de gallo together and set aside. In a seperate bowl, do the same for the creamy avocado dip. For the beans, heat a small saucepan and add the onion, garlic and olive oil. Sauté for a couple of minutes then add the black beans. Cook until the beans soften a bit and set aside. For the shrimp, season and then cook either in a pan with a bit of oil or on the BBQ. It just takes a couple of minutes on each side; you don’t want your shrimp to be rubbery.

Line a baking tray with parchment paper and layer your nachos. I put cheese and toppings in between each layer so everything is nice and gooey. Sprinkle your toppings, pico de gallo and black beans! Broil until the cheese is melted and top with the shrimp and cilantro. Serve the creamy dip on the side.



The beauty of this wine is that it should be bought to share with friends rather than to savour with your food. Don’t get me wrong, the flavours still work really well together but it’s also a great wine to enjoy on its own. Think anytime you have a social gathering, a BBQ, a picnic in the park on a hot summer day…Rosé will be there for you! And it will pair well with casual dishes, fresh, bright flavours, grilled seafood, garlic and even fruit!


We will stick with European Rosés because they aren’t as sweet as an Australian wine. And one from Canada because we do have to encourage our local wineries!

  1. La Halte des Pèlerins 2016, Canada (14,95$)
  2. Chartier Créateur d’Harmonies le Rosé 2016, France (19,95$)
  3. Dupéré Barrera Cuvée India Bandol 2015, France (24,75$)


One thought on “[WINE PAIRING] Rosé + Shrimp Nachos

  1. Ernest C Pabillo says:

    Wow looks & sounds delicious. Nice touch with the shrimps and the creamy avocado dip, I never thought about putting some grilled shrimps to my nachos before. I can’t wait to try to make it myself now. The rosés wine compliments it quite nicely. Great job!


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