Here’s my second post. I decided to write about food for a couple reasons: one, I’m already really hungry. Two, today is Thursday. So time to celebrate, it is almost Friday (I will write little bit about wine too). Three, I want spring. This f*cking snow outside my window is annoying.
So let’s go to Italy. We will enjoy nice weather, little beautiful streets, the magic atmosphere, and good food with a glass of wine.
No, no, no, I will not talk about pizza or pasta today. We have sexy bodies to maintain, after all. We will cook warm salad with shrimp and artichokes. You have to trust me, this salad is absolutely fantastic. A wonderful combination of completely different ingredients – cold and warm, fresh and cooked.
If you don’t like artichokes, my husband doesn’t either, and… he didn’t actually taste them in it.
I know, I need to shut up and give you finally this recipe.
Ingredients:
5 oz. mix of lettuce;
1 lb uncooked large, peeled shrimp; (you could use pre-cooked shrimp)
1 green bell pepper;
1/2 red onion, chopped;
1/3 cup cup black olives;
1/2 cup artichoke hearts;
4 cups milk;
2 tablespoon salt;
1 teaspoon ground black pepper;
2 tablespoons extra-virgin olive oil.
Dressing:
2 tablespoons extra-virgin olive oil;
1 tablespoon red wine vinegar;
1/2 teaspoon Italian herb.
Total time: 20 min, serves 4.
Direction:
Cook shrimp in hot milk (don’t boil!) with salt and ground black pepper just until they become pink.
Slice the pepper into pieces (look at the picture for guidance on how to thick you should slice). Heat the olive oil in a large skillet over medium-high heat. Add the pepper and stir until coated with oil. Cook 2 minutes until the pepper is brightly colored.
In large mixing bowl, combine the lettuce, shrimp, the pepper, the 1/3 cup cup black olives, the 1/2 cup artichoke hearts and the onion.
To make dressing, whisk olive oil and red wine vinegar in small bowl with Italian herbs. Drizzle the dressing over the salad. Serve from the big bowl, or turn out onto a nice platter.
Now for the most interesting part. Wine:)
The best pair for this salad will be definitely whites, such as chenin blanc, riesling or viognier. These guys work great with a huge variety of fresh foods, including seafood.
My picks today are:
1. 2010 Roots viognier from Oregon. This is a killer, if you have opprtunity to get it, don’t even think, pick a case. But probably you will not find it, because we drank it all (kidding). It has a distinct fragrant bouquet. It’s an excellent food wine.
2. 2010 “The Lyricist” riesling from Washington. This is serial killer #2. I’m serious. The smell of this wine is lively, fragrant, fruity and flowery.
3. 2012 Clarksburg dry chenin blanc from California. This one will be a perfect choice for people who like light body-wines. It is very crispy and incredibly refreshing dry wine.
Ok, enough chit-chat, we have work to do. Have a wonderful evening and fantastic night everyone.
Best wishes,
xoxo
jupitermacarons 