Australian wines, Clare Valley, Claymore Wines, Riesling, white wines, Wines from Australia
Salt-and-Pepper Shrimp Cooked on a Camping Stove with Lime-Cilantro Dip & Flatbread
Aug
Australian Wine Under the Open Sky: Why Claymore ‘Joshua Tree’ Riesling and Crispy Shrimp by the Campfire Are Unbeatable
Wine from Australia and a cast-iron skillet over a campfire—that’s the purest form of enjoyment. Salt-and-pepper shrimp are one of the simplest yet most impressive dishes you can prepare outdoors: 90 seconds per side, a handful of spices, fresh garlic, and chili in the pan—and the result is an explosion of flavor that finds its perfect pairing in the Claymore “Joshua Tree” Riesling 2025 from the Watervale region of the Clare Valley. The Riesling’s electric citrus freshness, its limestone minerality, and the floral note of orange blossom are a perfect match for the lime-cilantro dip and the spicy heat of the shrimp. Wine, fire, wide-open spaces—that’s all it takes.
Ideal wine pairing: Claymore ‘Joshua Tree’ Riesling (Clare Valley, Australia)
In the glass, this exceptional Clare Valley Riesling glows with the palest gold and a delicate green shimmer—clear, pure, and inviting. The nose is explosively fresh: lemon and lime come to the fore, accompanied by a delicate hint of orange blossom that lends the bouquet a floral elegance one wouldn’t expect from a Riesling in this price range. On the palate, the strength of the Watervale terroir unfolds—where limestone lies close to the surface, imparting its unmistakable minerality to the wine: an exquisitely fine, natural acidity of 6.9 g/l carries the wine, intense lemon pulp aromas rise, and the finish lingers with notes of grapefruit—long, fresh, and precise. What makes this Riesling special: Claymore draws from some of Australia’s oldest Riesling vines still in production—planted in the 1930s in the Watervale region—and imparts a depth and mineral complexity that younger vines simply cannot achieve. The subtle residual sweetness of 3.5 g/l tempers the heat of the chili pepper and builds an aromatic bridge to lemongrass and cilantro. Sam Kim (Wine Orbit) and Ken Gargett (Wine Pilot) each awarded it 94 points—and it won gold at the 2025 Intercontinental Wine Challenge. It tastes even better when poured straight from the bottle by the campfire.
The recipe:
Salt-and-Pepper Shrimp Cooked on a Camping Stove with Lime-Cilantro Dip & Flatbread
Equipment
- Gusseiserne Pfanne
- Kleine Schüssel für den Dip
- Schneidebrett und Messer
- Zange zum Wenden der Garnelen
Ingredients
FOR THE SALT-AND-PEPPER SHRIMP:
- 300 g Shrimp raw, peeled, size 16/20, with tail fin attached
- 1 teaspoon of coarse sea salt
- 1 teaspoon of white pepper freshly ground
- ½ tsp black pepper freshly ground
- ½ teaspoon of chili flakes
- ½ teaspoon of garlic powder
- 2 garlic cloves fresh, finely chopped
- 1 red chili pepper finely chopped
- 2 tablespoon sesame oil
FOR THE LIME-CILANTRO DIP:
- 4 Tablespoons of crème fraîche
- 2 tablespoon of lime juice freshly squeezed
- 1 teaspoon of lime zest Bio
- 2 tbsp fresh cilantro finely chopped
- Salt to taste
FOR THE FLATBREAD:
- 2 A piece of flatbread or pita
FOR THE GARNISH:
- Fresh cilantro coarsely chopped
- 1 lime cut into strips
- 1 red chili pepper into thin rings
Instructions
PREPARATION:
- Peel the shrimp and remove the vein, leaving the tail fin on for presentation.
- Combine the salt, white and black pepper, chili flakes, and garlic powder in a bowl.
- Rub the shrimp evenly with the spice mixture.
- To make the lime-cilantro dip, mix together the crème fraîche, lime juice, lime zest, and chopped cilantro, and season with salt to taste.
- Wrap the flatbread in aluminum foil to reheat it later.
- Coarsely chop the cilantro and cut the lime into wedges.
COOKING STEPS:
- Heat the cast-iron skillet on the camping stove or over a campfire on high heat.
- Add the sesame oil—it should start to smoke slightly.
- Arrange the shrimp in a single layer—do not stack them on top of each other.
- Cook for 90 seconds per side until they are deep pink and lightly browned.
- In the last 30 seconds, add the fresh garlic and the chili pepper and sauté briefly.
- Briefly warm the flatbread directly on the grill or in a pan.
SERVE:
- Serve the shrimp directly in the cast-iron skillet—rustic and authentic.
- Place the lime-cilantro dip in a small camping cup or bowl next to it.
- Tear the flatbread into rough pieces and arrange them loosely on top.
- Sprinkle fresh cilantro over the shrimp.
- Serve with lime wedges.
- Pour the chilled Joshua Tree Riesling into a glass—and enjoy the sunset over the Joshua Trees.
SIDE DISHES:
- Chilled Cucumber Salad with Rice Vinegar & Sesame Seeds
- Avocado with Fleur de Sel & Lime
- Crispy Flatbread from the Campfire
Nutrition
