, , , , , ,


This dish has quintessential wine country elements…wine, cream and a seafood choice coming from our coast. This recipe, which my family LOVES, comes to us from the CK Mondavi winery kitchens. Mmmmm.


1 pound medium raw shrimp peeled and deveined (16 to 20 count)
1 Tablespoon butter
1 Tablespoon minced garlic
2 Tablespoons fresh minced parsley
½ cup peeled, seeded and chopped tomato (may use canned)
¾ cup CK Mondavi Chardonnay
¼ cup low salt chicken stock (such as Swanson’s)
¾ cup heavy cream
Salt and pepper


Start cooking your rice & clean spinach in preparation for serving.

Heat the butter in a sauté pan. When hot, add the shrimp, garlic and a sprinkle of salt and pepper. Cook shrimp briefly on both sides until pink. Remove the shrimp to a platter and cover with foil to keep warm. Now, deglaze the pan with the CK Mondavi Chardonnay. Cook until the wine is reduced by half. Add the tomato, chicken stock, cream and 1 Tablespoon of the parsley. Turn heat up to high and cook until the sauce has thickened. Add the shrimp, and continue to cook at a simmer for 4 to 5 minutes. Add salt and pepper if needed. Place on a heated platter, sprinkle remaining parsley over the top and serve.

Great served with steamed rice, or saffron rice, and cooked fresh spinach.