Cooking With White Wine
White wine adds complexity and a crisp acidity to this dish. After the alcohol evaporates, you’re left with the crisp acidic notes that compliment the shrimp. In fact, the wine also enhances the plate by drawing out the flavors from the other ingredients. Many other recipes – like this veggie-packed Rice Primavera – use this tangy addition to boost the aromas and overall flavor of the dish. But don’t take our word for it, taste for yourself!
White Wine Substitutes
However, all is not lost if you don’t have a white wine handy. From chicken broth to ginger ale, there are plenty of pantry staples that will do the trick. Surely you’ll have one of the following three ingredient substitutions:
White Wine Vinegar: The most similar tasting substitute would be white wine vinegar. However, as it’s much more acidic, you’ll probably want to cut it with water using a 1:1 ratio. For example, in this recipe you’ll want to use ¼ cup of vinegar and ¼ cup of water.
Lemon Juice: If you want to shorten the shopping list, you could double down on lemon juice. You won’t get those complex flavors from the wine, but lemon is also a tangy addition used to bring out the flavor. As a rule, you would substitute white wine with lemon juice measure for measure. But as this dish already has lemon juice, you may want to reduce the amount as it may be a tad too zesty.
Dry Vermouth: If your bar doesn’t have any wine, but is stocked with a bottle of vermouth, you’re in luck! However, you may want to pass if you only have red vermouth; also known as Italian vermouth, this option will probably be too sweet for this Italian dish.
Looking for a dinner idea for tonight? Try our: easy Spanish rice recipe.