Shrimp With a Kick

    Open your favorite bottling of Sauvignon Blanc to savor with this recipe, which makes 4 servings.



* 6 cloves garlic

* 1 bunch green onions, trimmed and diced

* 1/2 bunch flat-leaf parsley, ends trimmed

* 3 1/2 tablespoons extra-virgin olive oil

* 1/2 teaspoon freshly ground black pepper

* 1/4 teaspoon crushed red pepper flakes

* 1/8 teaspoon salt

* 2 lbs. frozen peeled, deveined large shrimp, thawed

* 1/3 cup Sauvignon Blanc


1. Heat oven to 500 degrees. Place garlic, green onions, parsley and oil in the bowl of a food processor, and process about 1 minute.

2. Transfer mixture to a large bowl, and stir in the black pepper, red pepper flakes and salt. Add the shrimp, and toss to coat evenly.

3. Spoon the coated shrimp into a shallow roasting pan. Add the Sauvignon Blanc, stirring slightly to incorporate.

4. Roast 2-3 minutes, then stir the contents of the pan.

5. Roast until the shrimp are pink and curled, and much of the wine has evaporated, about 3-4 minutes.

6. Divide the shrimp and sauce among individual plates.


Posted in Food and Wine Pairings/Recipes
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