3 Recipes To Set Off Your Favorite Wines
Summer may be over, but now you can move your dinner parties, girl’s nights and my favorite, wine nights, inside. Why not end your summer festivities with a bang and have a few friends over to enjoy good wine and food! These three recipes are great to pair with wine:
1. Sauvetage Rosé – Paired with Shrimp Rolls
- 1 tbs Old Bay seasoning
- 2 cloves garlic, smashed
- 3 sprigs parsley
- 1 lb shrimp, peeled and deveined (may also substitute with lobster)
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 8 brioche buns (about four inches wide)
- 4 oz unsalted butter, room temperature
- 2 cups kettle chips, any brand
- 1 tbs chives, finely chopped
- Boil two quarts of water, and add Old Bay seasoning, garlic, parsley, and then the shrimp.
- Cook for about three to five minutes or until the shrimp turn pink and float to the top.
- Remove immediately and place shrimp in a bowl of ice water.
- Drain the shrimp, chop them up and lay them on a paper towel-covered plate.
- Place in the fridge, uncovered and let the shrimp dry out for a few hours.
- Once the shrimp have dried out, combine them with mayo, Worcestershire sauce and a little salt and pepper.
- Stir until the shrimp have broken down a little and let the mixture rest for at least 15 minutes so the shrimp can soak up the mayo.
- When ready to serve, prepare the brioche buns.
- Cut off the sides and the bottom and slice down the middle to make space for the shrimp.
- Butter each bun with a tablespoon of butter and toast them in a pan over medium heat.
- Keep an eye on them to make sure they don’t burn.
- Top the buns with about two ounces of shrimp, garnish with your choice of kettle chips and sprinkle with chives.