Cajun Spiced Shrimp Kabobs

 

With this recipe and wine pairing, we're busting through traditional notions of what foods can be paired with Rose. Give it a try!

Rose and shellfish?  Who knew?  

 

         Ingredients:

     1 1/2 tablespoons paprika ground
     2 teaspoons ground thyme
     2 teaspoons oregano leaves
     1 1/2 teaspoons garlic powder
     1 1/2 teaspoons brown sugar
     1 teaspoon onion powder
     1 teaspoon black pepper
     3/4 teaspoon salt
     1/4 teaspoon ground cayenne pepper
     1 lb shrimp mixed species raw large cleaned
     1 tablespoon extra virgin olive oil

 

Directions:

Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.

Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.

Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.

Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.

Grill the kabobs turning after 3 mins over medium heat for about 6 minutes until the shrimp turn pink and are cooked through.

ENJOY!

Glazed Salmon

 

Glazed Salmon with Broccoli Rice
Pairs Beautifully with our 2011 Reserve Chardonnay

      Ingredients
•    1/4 cup brown sugar
•    2 tablespoons low-sodium soy sauce
•    1 cup long-grain white rice
•    1 head broccoli, florets only, chopped
       (about 2 cups)
•    4 pieces skinless salmon fillet
       (1 1/4 pounds total)
•    1 large red onion, cut into 1/4-inch-thick
       wedges
•    1 tablespoon olive oil
•    kosher salt and black pepper

   Directions
1.    Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
2.    Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
3.    Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
4.    Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
5.    Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
6.    Serve the salmon and onion with the rice and the remaining glaze.