Posts Tagged ‘dry white wine’

Gluten Free Shrimp Scampi with Asparagus

Posted: August 31, 2012 in Canyon Foods, Entree, Gluten Free, Recipes
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  • 1 jar Canyon Foods Garlic Essence Vinaigrette
  • 8 ounces Gluten Free Pasta
  • 2 pounds Shrimp, peeled and deveined
  • 1 cup Italian Flat Leaf Parsley, chopped
  • 2 Lemons, one for juice, one thinly sliced
  • 1 bunch Asparagus, cut into one inch pieces
  • 1 cup dry white wine
  • 2 teaspoons Gluten Free Flour

Cook Pasta according to package directions, drain and rinse under cool water.

Place Shrimp in large bowl, squeeze juice of one lemon over and add contents of Garlic Essence, retaining garlic cloves, dice cloves and add to shrimp, mix to incorporate, set aside.

Slice second lemon into thin slices, chop Parsley and set aside.

Pour wine into large skillet and boil for 5 minutes to reduce by half

Add Shrimp mixture and cook until shrimp are pink

Add Asparagus, Parsley and Lemon Slices, stir to incorporate.  Mix 2 teaspoons Gluten Free Flour with a few tablespoons water and pour into Shrimp mixture, cook for 2 minutes to thicken sauce.

Serve over cooked pasta.

Diego’s Marionberry Glazed Chicken

Posted: April 17, 2012 in Entree, Green Valley Ranch, Recipes
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  • 2 pounds chicken
  • 1 Jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 10 ounce package Sliced Mushrooms (we used baby bella)
  • Minced Parsley as garnish
  • Adams Reserve House All Purpose Rub or salt, pepper & garlic
  • 1 cup dry white wine
  • 3 tablespoons butter
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  Melt butter in heavy large skillet or Dutch oven over medium high heat. Meanwhile season chicken with Rub. Add chicken to pan and sauté approximately 4 minutes on each side to brown the meat.                                     

 

 

 

 

 

 

 

 

Remove the meat to holding plate and add wine to pan to deglaze. Cook wine for 3-4 minutes at allow alcohol to cook out. Return chicken to pan, cover and simmer until chicken is done

Remove chicken from pan cover and set aside. Add mushrooms to pan and cook until tender, add Marionberry Sauce and heat through. Serve over chicken and garnish with minced parsley.

 

 

 

 

 

Serve with Tarragon and Shallot Green Beans and Truffle Mashed Potatoes

Creole Seafood Stew

Posted: February 18, 2012 in Canyon Foods, Entree, Recipes
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1 – 16 ounce Texas Bay Peeled Shrimp

1 bag 16 ounce H-E-B sliced, frozen okra

1 – 8 ounce container diced savory vegetables from Produce or equivalent: celery, onion, carrot

1 jar Canyon Foods Cajun Creole Sauce

1 – 10 ounce bag H-E-B frozen wild rice

1 tablespoon Adam’s Reserve Cajun Seasoning

1 cup dry white wine: Santa Julia Torrentes

 

Heat a heavy bottom soup pot over high heat for 3 minutes, add the shrimp, vegetables, Cajun Seasoning and Wine, bring to a boil, reduce heat to medium and add okra and Cajun Creole Sauce, cook for 3 to 5 minutes, or until shrimp is done.

Heat Rice in Microwave, according to package directions, and add to stew, mix to incorporate.

Serve with crusty bread.