- Spice-Roasted Carrots with Middle Eastern–Style Lentils with Côtes du Rhône
- A Healthy Take on Steak (with Wine)
- Flank Steak Lettuce Cups with Lightly Sweet Riesling
- Cauliflower Steaks and Quinoa with Rosé
- Quinoa and Kale, Meet the Portobello
- (Almost) No-Cook Chicken Tacos + Easy-Drinking White
- Creamy Beer-Braised Chicken with Pilsner
- Black Cod with Miso Broth and German Pinot Noir
- Turn Your Avocado Toast into Dinner
- A Smoked Salmon Rice Bowl with Riesling
These healthy recipes are all created to pair with wine (which has 120 to 150 calories for a 5-ounce glass)—all for 600 calories or fewer.
My husband and I traveled through Vietnam for our honeymoon, and in the south, street vendors would often serve sensational grilled local seafood with the simplest dipping sauce: fresh lime juice with salt and pepper. I recently came upon some beautiful wild Gulf shrimp, so I prepared them the Vietnamese way and served them with an easy coleslaw inspired by another one of my street food faves: papaya salad. In Vietnam, the drink of choice was usually beer. At home, I opted for a dry Vouvray with this dish. To keep the shrimp especially juicy, I grill them with the shells on, removing the vein first.
Vietnamese-Inspired Grilled Shrimp and Slaw
Total: 45 MIN
1 small garlic clove
1½ tablespoons sugar
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon fish sauce
½ large head of cabbage, cored and thinly sliced (about 6 cups)
1 jalapeño, stemmed and finely chopped (seeded if desired)
2 tablespoons chopped roasted unsalted peanuts
Kosher salt and freshly ground pepper
4 lime wedges
1 pound jumbo wild shrimp, unpeeled
½ cup cilantro leaves
1. In a mortar, combine the garlic with the sugar and mash to a paste. Add the lime juice and fish sauce and stir until the sugar dissolves and the garlic is incorporated. Pour the dressing into a large bowl. Add the cabbage, jalapeño and peanuts and toss.
2. Put a large pinch of kosher salt and a small pinch of pepper in each of 2 bowls and add 2 lime wedges to each.
3. Light a grill or preheat a grill pan. Using a sharp paring knife, cut through the shell on the back of the shrimp to remove the vein, leaving the shell and legs on the shrimp.
4. Brush the grill grates with oil and grill the shrimp over high heat, turning once, until just cooked through, about 1½ minutes per side.
5. Transfer the shrimp to a platter. Add the cilantro to the slaw and serve with the shrimp. Squeeze the lime wedges into the salt and pepper and use for dipping. Serve with White or brown rice.
Note: If the lime juice dipping sauce is too tart on its own, add a tiny pinch of sugar or a splash of fresh orange juice.
Wine: Snappy, limey Vouvray, such as 2012 Pierre Breton La Dilettante.
One serving 220 cal, 4 gm fat, 0.5 gm sat fat, 14 gm carb, 4 gm fiber, 20 gm protein.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.