Debi Garvin, the wine consultant at our Boynton Beach store, has more than 20 years' experience pairing wine with foods. We asked her if she'd be willing to let us in on some of her favorite recipes and the best wines to serve with them. Today, Shrimp Creole is on the menu.

• 1 ½ lbs. extra large shrimp, peeled and deveined  (21 to 25  count)


• 2 large red peppers, cut into large chunks


• 1 large sweet onion, cut into large chunks


• 3 cloves garlic thinly sliced


• 1 can whole Italian (San Marzano) tomatoes


• ½ cup dry white wine


• 1 cup shrimp broth


• ¼ cup heavy cream


• Pinch of red pepper flakes


• Salt and pepper to taste

To prepare: In a large skillet, sauté the shrimp in a little olive oil for 2 to 3 minutes.  Remove from pan.  In the same skillet add the peppers, onion, and garlic and sauté until crisp-tender.  Deglaze the pan with the white wine and cook until the wine is reduced by half.  Add  the pinch of red pepper flakes.  Puree the can of tomatoes  in a blender and add to the mixture in the skillet.  After this cooks for about 20 minutes, add the broth and cream and cook to desired consistency.  Right before serving add the shrimp just to heat through. 

Serve over rice or egg noodles.

     A great wine to serve with this dish is the Racemi Giravolta from Italy ($18.99).  This primitivo from the Southwestern part of Italy is one of the best values in red wine.  Dark and chewy with hints of licorice and currant, it has a broad shouldered frame with a big mouth filling finish.

Debi Garvin, wine consultant, Boynton Beach