Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, October 01, 2014

Cooking Light ~ Chardonnay Garlic Shrimp

Our Cooking Light Virtual Supper Club is hosting a Wine Country Feast this month. I needed an appetizer and found this in the Cooking Light Pages.
It is a meal, but I have taken the liberty of turning it into an appetizer.

When using Chardonnay as the main ingredient, you can eat this any way you like ~ and serve with bread for 'sopping up'.

Chardonnay Garlic Shrimp
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette
  • 2 tablespoons olive oil
  • 2 1/2 cups (1-inch) sliced asparagus (about 1 pound)
  • 2 teaspoons bottled minced garlic
  • 1/2 teaspoon salt

    • 1/4 teaspoon crushed red pepper
    • 1/4 teaspoon freshly ground black pepper
    • 1 1/2 pounds peeled and deveined large shrimp
    • 1 cup Chardonnay or other dry white wine
    • 2 tablespoons lemon juice


    Preheat oven to 400°.
    Place bread slices in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted.
    While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently.
    Stir in wine and juice; bring to a boil. Remove from heat; serve with bread slices.
    I skewered mine with a bite-sized piece of asparagus and shrimp ~ with plenty of bread on the side. I am not a bread eater, but made sure I got plenty of sauce on the shrimp. Easy and Gluten Free.


    Now . . . let's see what everyone else has brought for our Wine Country Feast.
    Jerry has made a Roasted Chicken with a Pinot Noir Sauce
    Val is making Butternut Squash White Bean Soup
    Susan is bringing a big bowl of Creamy Pumpkin and Sage Polenta
    Sara has made Stilton Stuffed Pears

    Sounds yummy to me.
    Y'all enjoy ~


    Valerie Harrison (bellini) said...

    Pass the bread Sandi, I want to sop up every drop!!!

    Susan Lindquist said...

    Wow! This looks terrific! I'm supposed to be trying to eat less glutens, but I would have a hard time passing up sopping those juices with a good toasty baguette slice! What a great starter for this feast!

    Leslie Anne Tarabella said...

    My family loves both shrimp and asparagus, so this is a keeper!

    Sarah said...

    Oh my, this is right up my alley. Looks delicious.

    Shelby said...

    love shrimp also, love that you turned a meal into an appetizer!

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