Summer may be over, but now you can move your dinner parties, girl’s nights and my favorite, wine nights, inside. Why not end your summer festivities with a bang and have a few friends over to enjoy good wine and food!
These three recipes are great to pair with wine:
1. Sauvetage Rosé – Paired with Shrimp Rolls
- 1 tbs Old Bay seasoning
- 2 cloves garlic, smashed
- 3 sprigs parsley
- 1 lb shrimp, peeled and deveined (may also substitute with lobster)
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 8 brioche buns (about four inches wide)
- 4 oz unsalted butter, room temperature
- 2 cups kettle chips, any brand
- 1 tbs chives, finely chopped
- Boil two quarts of water, and add Old Bay seasoning, garlic, parsley, and then the shrimp.
- Cook for about three to five minutes or until the shrimp turn pink and float to the top.
- Remove immediately and place shrimp in a bowl of ice water.
- Drain the shrimp, chop them up and lay them on a paper towel-covered plate.
- Place in the fridge, uncovered and let the shrimp dry out for a few hours.
- Once the shrimp have dried out, combine them with mayo, Worcestershire sauce and a little salt and pepper.
- Stir until the shrimp have broken down a little and let the mixture rest for at least 15 minutes so the shrimp can soak up the mayo.
- When ready to serve, prepare the brioche buns.
- Cut off the sides and the bottom and slice down the middle to make space for the shrimp.
- Butter each bun with a tablespoon of butter and toast them in a pan over medium heat.
- Keep an eye on them to make sure they don’t burn.
- Top the buns with about two ounces of shrimp, garnish with your choice of kettle chips and sprinkle with chives.