Enjoying sherry wine / pairings and recipes / Manzanilla
Cooking time: 1 hour
In a large sauté pan, melt butter over medium heat. Add garlic and shallot and sauté until the shallots are translucent about 3 minutes.
Add corn, snow crab, honey, gorria pepper and salt and sauté until the snow crab is heated through about 5 minutes. Taste and add additional salt, if needed.
Heat tortillas in a skillet or comal until slightly golden.
Once tortillas are warmed, fill each tortilla with snow crab and garnish with a few avocado slices, corn, cilantro, and a drizzle of lime juice. Serve.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
