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Ingredients

  • 1/4 cup St. James Winery Riesling Wine
  • 1 teaspoon fresh rosemary, chopped
  • 2 pounds medium sized shrimp
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • lemon zest
  • fresh ground salt
  • fresh ground pepper

Instructions

  1. Preheat oven to 450°F.
  2. Put a 9×13 baking dish into the heated oven for a few minutes to warm.
  3. Remove the baking dish from the oven, add half the olive oil to coat the bottom, then add the rosemary.
  4. Return the dish to the oven until the rosemary begins sizzling.
  5. Mix the wine with the lemon juice and zest, then add the remainder of the olive oil.
  6. Remove the baking dish from the oven, add the shrimp, the pour the wine, juice, and oil mixture over the shrimp.
  7. Season with fresh ground salt and pepper.
  8. Roast until shrimp turns pink, usually 10 to 12 minutes, depending on the size of the shrimp.

Serving Suggestion

Serve with wild rice and/or fresh sugarsnap peas.

Ingredients

  • 16-ounce jar marinated mushrooms
  • 1/4 cup St. James Winery Pioneer White Wine
  • 1 pound peeled, de-veined, medium size shrimp, pre-cooked
  • 1 (16-ounce) box fettuccine noodles
  • 2 cloves garlic, diced
  • 2 tablespoons olive oil
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 cup heavy cream
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Cook noodles according to package directions. Drain. Set aside.
  2. In a skillet heat olive oil over medium heat, add garlic and cook for 2 minutes.
  3. Add red and yellow peppers, stirring frequently until peppers are crisp tender.
  4. Add mushrooms and cook 5 minutes.
  5. Add cream and bring to a light boil.
  6. Add wine, reduce heat.
  7. Add shrimp and simmer until heated through.
  8. Pour mushroom/shrimp mixture over pasta.
  9. Add Parmesan cheese, then stir.

Ingredients

  • 2 teaspoons olive oil
  • 3 cloves garlic, chopped
  • 1/2 pound large shrimp, peeled and de-veined
  • 1/4 cup St. James Winery Riesling Wine
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup parsley, finely chopped (optional)

Instructions

  1. Sauté garlic in olive oil until soft, about two minutes.
  2. Add shrimp, wine, and red pepper flakes, and sauté until shrimp is no longer pink.
  3. Remove from heat, add parsley and toss to coat.

Variations

You may substitute St. James Winery Pioneer White Wine in place of the Riesling.

Ingredients

  • 40 unsalted soda crackers, crushed
  • 1 cup fresh bread crumbs
  • 1 tablespoon garlic powder
  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup St. James Winery Pioneer White Wine
  • 16 jumbo shrimp, peeled and deveined, with tails

Instructions

  1. Preheat oven to 400°F.
  2. In a medium bowl, mix crushed crackers, bread crumbs and garlic powder.
  3. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in wine, using only enough to hold together the mixture.
  4. Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
  5. Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Serving Suggestion

Serve with a glass of St. James Winery Pioneer White Wine on the side! 

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds sea scallops
  • 2 tablespoons each fresh herbs (basil, thyme, oregano)
  • 2 chopped shallots
  • 2 cloves garlic, chopped
  • 1/4 cup St. James Winery Pioneer White Wine
  • juice of 1 lemon
  • 1/4 pound butter

Instructions

  1. In a small saucepan heat the oil.
  2. Add scallops, herbs, shallots and garlic.
  3. Toss mixture in pan and add wine and lemon juice.
  4. Reduce liquid and add butter.
  5. Season to taste and serve immediately.