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Produced just in land from central Italy’s large fishing villages, this smooth yet crisp white wine perfectly complements shellfish and seafood. Serve it along side shrimp cocktail or scampi or with your favorite fish fillet. It’s also a great wine to serve chilled by itself on a warm summer night.
Recipes (click on any link to see recipe)
Grilled
Salmon I
Coconut Shrimp I
Shrimp Scampi
Grilled Salmon
I
"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic,
are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year
old loves this recipe!"
PREP TIME 15 Min
COOK TIME 16 Min
READY IN 2 Hrs 31 Min
INGREDIENTS
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil
until sugar is dissolved. Place fish in a large resealable plastic bag with the
soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard
marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes
easily with a fork.
Special Thanks to:
http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx
Coconut Shrimp I
"These crispy shrimp are rolled in a coconut beer batter before frying. For
dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 1 Hr
INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4
cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on
a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat
oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden
brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your
favorite dipping sauce.
Special Thanks to:
http://allrecipes.com/Recipe/Coconut-Shrimp-I/Detail.aspx
Shrimp Scampi
3/4 cup (1 1/2 sticks) butter
1 pound uncooked shrimp, peeled, deveined
4 to 6 large garlic cloves, finely minced
1/4 cup white wine
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
Salt and freshly ground pepper to taste
Additional lemon wedges for accompaniment
Freshly grated Parmesan cheese for accompaniment
12 ounces angel hair or linguine pasta, cooked according to package directions
Preheat oven to 400*F (205*C).
Place the butter in a 13 x 9 x 2-inch glass baking dish and place in oven until
butter melts. Remove from oven and add the shrimp, garlic, wine and lemon juice
to the melted butter, stirring to blend well. Return dish to oven and bake
shrimp for 3 minutes; then mix in the parsley and bake until shrimp are just
cooked through, about 2 minutes more. Season with salt and pepper.
Mound the hot cooked linguine in a large serving bowl. Spoon shrimp mixture over
and toss gently to combine. Serve immediately with the Parmesan cheese for
sprinkling and lemon wedges to squeeze on individual servings, as desired.
Makes 4 servings.
Special Thanks to:
http://www.cooksrecipes.com/seafood/shrimp-scampi-recipe.html