SipsBitesandSites

I was in Alaska last week (and yes I’ll post more on that later) and while I was at the Gym(because I always workout on vacation!) I caught an episode of Barefoot Contessa on the Food Network.  Ina was making a Roasted Shrimp Salad that looked amazing, so I decided to look up the recipe yesterday and make it for dinner…..with a few added MV touches, it turned out incredibly delicious.  I took a half of a whole wheat pita bread, lightly toasted it, lined it with fresh baby arugula, and then stuffed it with the shrimp salad!  What a sandwich! (Recipe below)

I paired it with this great inexpensive(under $15) Pinot Grigio I found a PA State  Store: Villa Sandi 2006 Pinot Grigio, Veneto. Its an IGT classified wine that is a must drink now.  The nose was of just under ripe Asian pear with hints of smokiness and pepper.  A nice creaminess in the mouth with more mineral flavors than fruit. It finishes fairly long for this type of wine with a sharp bite like arugula but settles into a stoney herbaceousness-pretty cool. 

 So here’s the shrimp recipe with my additions/subtractions:

 ROASTED SHRIMP SALAD

Ingredients

• 2 1/2 pounds (12 to 15 count) shrimp
• 1 tablespoon good olive oil
• Kosher salt and freshly ground black pepper (I like a lot of black pepper!)
• 1 cup good mayonnaise (I used Trader Joes Reduced fat Mayo-no cholesterol!!)
• 1 tablespoon orange zest (2 oranges)
• 2 tablespoons freshly squeezed orange juice (I added about two more)
• 1 tablespoon good white wine vinegar (I used Champagne vinegar and added an extra TB or so)
• 1/4 cup minced fresh dill
• 2 tablespoons capers, drained (I omitted the capers and added a half a cup of diced celery which provided crunch, instead of brininess)
• 2 tablespoons small-diced red onion

Directions

Preheat the oven to 300 degrees F.

Peel and devein the shrimp (this does take a while and if you can fine them already peeled and deveined, go for it!!!). Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes (time depends on the size of shrimp), just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, ¼- ½ teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add the sauce to the shrimp and toss (you may not need all the sauce, it depends on how creamy you want it).  Add the dill, celery, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Then chill, and serve at room temperature. -Maria Valetta

 

Filed under: Bites, Recipes, Sips, Wine Tagged: | barefoot contessa food network, pinot grigio, roasted shrimp, shrimp recipe, villa sandi