When I made this phyllo wrapped shrimp for Mrs. B, she cleaned her plate and declared it was her new favorite dish. That's a bold statement considering how much good food we eat. But the red pepper coulis delivers savory, garlicky yumminess—almost like a roasted red pepper soup. Add in the light, flaky crust of the phyllo dough and Omaha Steaks shrimp and you have yourself a delicious meal coming in around 600 calories.
I say Omaha Steaks shrimp because they are bigger, plumper and (for some reason) taste better than the store bought kind. Mrs. B pointed out how good they were about five times during our meal.
The idea came from a winemaker dinner we attended a few years ago. There was a bone dry rosé from Chateau Musar at that dinner along with a variation of this dish that stuck in my head. Sticking with the rosé theme I picked a few wines that might pair nicely.
2011 Stepping Stone by Cornerstone "Corallina" Rosé of Syrah, Napa -
When winemakers talk about their rosé I'm curious to hear how it was made. Did they set out to make a pink wine from the start or did they have left over grapes and decided to make some for the heck of it? Neither is a bad choice as both roads can lead to a delicious wine. In this case Cornerstone Cellars set out from the start to make this wine. From viticultural choices in the vineyard to decisions in the winery, the "Corallina" was a vision from the start.
For $20 Stepping Stone delivers a special bone-dry wine that respects the Provinçial style rosé's yet represents Napa. It's summer-in-a-bottle freshness expresses vibrant pink colors from brief contact with the Syrah skins while notes of Oregon strawberry and tangerine zest is held together by a firm backbone of acidity.
2011 Castillo de Tafalla Rosado, Navarra -
Mrs. B isn't a big rosé drinker but she absolutely loves this wine. For $7 you can step with pep to the back of the house—make sure you have more than one bottle on hand so you don't run out. It's fresh as the morning dew with enough residual sugar to offset the zip of garlic in the red pepper concoction.
The vines for this Garnacha based Rosado are located at the base of the Pyrenees in Navarra between Rioja and the French border. There, winemaker Benoit Dreyer crafts an easy sipper from Grenache vines he happened across when following a senorita across Spain.
If you have a wine you think would pair nicely please suggest it in the comments below.
- Cooked Shrimp - Med-Large, peeled & deveined
- Extra Virgin Olive Oil - 6 TBSP
- garlic cloves - 3, minced
- shallots - 2, finely chopped
- ginger - 2 TBSP, freshly grated
- Fresh Rosemary - 1 TBSP, finely chopped
- Fresh Thyme - 1 TBSP, finely chopped
- vodka - 4 TBSP
- fresh ground pepper - 1 TBSP
- phyllo dough - 12-24 4
- butter - 3 TBSP
- red bell peppers - 2, chopped
- half & half - 1/4 cup
- vegetable stock - 1 cup
- white wine - 1 cup
1. In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper.
2. Toss shrimp in bowl and mix to coat with marinade.
3. Cover and refrigerate for 3 hours. Before removing shrimp from refrigerator cut phyllo into 1-2" wide strips.
4. Remove shrimp from marinade, butter and wrap one or two strips of phyllo per shrimp. Brush each phyllo-wrapped shrimp with butter. Cover and refrigerate for an hour.
5. Place phyllo-wrapped shrimp on greased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
Red Pepper Coulis:
1. Chop red peppers into large pieces, drizzle with olive oil along with a sprinkle of salt and pepper. Cook in the oven.
2. Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
3. When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.