My New Favorite Grilled Shrimp Recipe

Posted by on January 2, 2011 · Leave a Comment 

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef
Serves 4
Ingredients: 2 LB U-12 Shrimp in the shell butterflied.
For Marinade: Juice of 1 lemon plus zest ½ cup olive oil 1 tablespoon dried oregano 2-4 teaspoons red pepper flake ½ cup fresh basil salt to taste
Directions: In a blender combine all of the ingredients for the marinade. Pour over the shrimp make sure to rub the marinade into the butterfllied areas. Marinate for 30 minutes to 1 hour. Grill and enjoy.
Pairs Well With:
ChardonnayRiesling


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Cioppino

Posted by on October 8, 2010 · Leave a Comment 

Chef Christo of Christo's Ristorante
Ingredients: Garlic Extra Virgin Olive Oil Parsley Basil Bay Leaves Pino Grigio wine Tomato sauce Chicken broth Clams, Mussels, Calamari, Shrimp, Salmon, Halibut, Chilean Sea Bass, Scallops Directions: Lightly heat fresh garlic and extra virgin olive oil in the pan Add parsley, basil, bay leaves and sauté Add clams and mussels Sprinkle Pino Grigio wine Pour in tomato sauce and chicken broth Add all fish and shrimp Cover and steam approximately 10-12 minutes When mussels and clams open up, arrange over cooked pasta, starting with mussels and clams to allow other seafood to cook longer Pour sauce from pan over dish Pairs Well With:
2008 Ferrari-Carano Siena, Sonoma County


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