Originally posted by: Darth Simon
based on the receipe it doesnt seem like it would be spicy. I just noticed the receipe description is "Shrimp in a Cilantro Tomato Blush Sauce" dont know if that helps any.
from what i can find about Cilantro online its:
Cilantro's taste is a fragrant mix of parsley and citrus culinarycafe.com
Cilantro has a distinctive green, waxy flavor mccormick.com
so that prob wont add much spice to it, so the big spice is the garlic the shrimp are sauteed in
-Darth Simon
based on the receipe it doesnt seem like it would be spicy. I just noticed the receipe description is "Shrimp in a Cilantro Tomato Blush Sauce" dont know if that helps any.
from what i can find about Cilantro online its:
Cilantro's taste is a fragrant mix of parsley and citrus culinarycafe.com
Cilantro has a distinctive green, waxy flavor mccormick.com
so that prob wont add much spice to it, so the big spice is the garlic the shrimp are sauteed in
-Darth Simon
When in doubt, go with Merlot. It matches well with seafood, chicken, and Italian. Pretty much covering your bases. I like Turning Leaf, but also Valdevieso (Chilean).
Last weekend we got 2 feet of snow on Sunday. I was outside clearing the driveway, hadn't eaten almost all day. Came in and cracked a bottle of Burgundy I bought the day before. First French wine, really looked forward to it. The cork had a lush, deep purple color to it. Well, I drank and promptly became very sick. I think it was a combo of being outside for a long time, and also not eating. I was pissed because I was looking forward to it so much.