Wednesday, July 14, 2010

Summer Grilling - a new take on a wine spritzer

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Ah, summer. Thank you for finally showing up. June gloom has lasted way too long out here in California. But today, the gorgeous sun is shining, it is slowly heating up and by days end I will curse the heat and retreat into an air conditioned hole. Sweet summer. It finally feels like its ok to use the grill for dinner. I was sent wine and recipes by Redwood Creek in January. I posted a yummy steak recipe back then, but I had a block against grilling shrimp in the cold. But recently, on a lovely summer afternoon, I begged my dad to fire up the grill for me (my son's allergist has suggested we don't introduce shellfish to him on account of his other allergies so I don't want to contaminate our grill with them). The recipe is really easy and would be the perfect appetizer or a main course for when you have guests over. First you skewer the shrimp on rosemary stalks, put together a quick marinade/rub (literally only sits in the marinade whilst the grill is heating), then you grill the sewers. My favorite part of this recipe is the wine spritzing. It is advisable that you buy a new spray bottle for this recipe but an old one will work (just clean it out REALLY well first). You fill the spray bottle with Redwood Creek Savignon Blanc (or other wine if you prefer) and you spritz on the skewers throughout the grilling. What a great idea. I really want to try this on other grilled dishes. In my head a red wine spritz on a burger can't suck. And if you happen to spritz a little in your mouth while cooking, well, I won't judge. The flavor of the finished dish is yummy. The wine flavor is subtle and since the recipe doesn't call for very much wine there is still plenty to pour for your drinking pleasure.

Rosemary Grilled Shrimp with Sauvignon Blanc (courtesy of Chef Steven Raichlen)

1 bunch rosemary (branches should be stiff)
1-1/2 pounds jumbo shrimp, peeled and deveined
2 to 3 tablespoons extra virgin olive oil
Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns
Hot pepper flakes (optional)
3 cloves garlic, finely chopped
1 cup Redwood Creek Sauvignon Blanc or other white wine in a spray bottle
Grill shield or sheet of aluminum foil folded in thirds like a business letter.

Strip the leaves off the bottom half to two-thirds of the rosemary sprigs and finely chop. You’ll need about 1/4 cup.

Skewer the shrimp on the rosemary skewers (or use classic bamboo skewers) so that it passes through both the head and tail of each shrimp. Align the shrimp so all face the same way—this looks more professional. Place the shrimp in a baking dish.

Lightly brush each shrimp kebab on each side with olive oil. Sprinkle with salt, pepper, hot pepper flakes (if using), chopped garlic and chopped rosemary. Let marinate in the refrigerator while you set up your grill and preheat to high. Brush and oil the grill grate.

Arrange the kebabs on the grill and grill until the shrimp is handsomely browned and cooked through, 2 to 4 minutes per side. Spray the shrimp with wine as they grill (Set the nozzle so the wine comes out in a mist). If the exposed parts of the rosemary start to burn, slide the grill shield or foil under them.

Serve immediately. Serves 4.

*Full disclosure: I was sent a bottle of wine to try out this recipe with. Views and opinions are all mine and can not be bought with a single bottle of wine. I mean, really. Enjoy responsibly.


All photos are mine. And a big thank you to my dad for lending his grilling prowess and to my mom for wrangling the kids so I could take pictures.


coolkids said...

yum! I will be trying this recipe very soon!

Thecitycradle said...

Those look great and a bottle of chilled wine sounds just lovely after chasing those kids around all day:)


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