St. James Fondue

Ingredients 1 cup St. James Winery Pioneer White Wine 6 ounces Swiss cheese, shredded 6 ounces Gruyere cheese, shredded 2 tablespoons flour 1/8 teaspoon ground black pepper Instructions In a medium bowl toss cheeses with the flour until evenly mixed. In a 2-quart saucepan, heat wine over medium high heat until very hot but NOT…

Continue Reading St. James Fondue

Mushroom Shrimp Pasta

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 Cook…

Continue Reading Mushroom Shrimp Pasta

Shrimp in Garlic Sauce

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 Sauté garlic in olive oil until soft, about two minutes. Add shrimp, wine, and red pepper flakes, and sauté until…

Continue Reading Shrimp in Garlic Sauce

Stuffed Shrimp

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 Preheat oven to 400°F. In…

Continue Reading Stuffed Shrimp

Sea Scallops with Herbs

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 In a small saucepan heat the oil. Add scallops, herbs, shallots and garlic. Toss mixture…

Continue Reading Sea Scallops with Herbs

Sip Sweetly. Enjoy Responsibly.