It may seem strange to talk about an Italian dish with French wine and Bastille Day, but when I was tasked to come up with a recipe to pair with this French Chardonnay, this was the first thing that came to mind. Arrogant Frog wine is an excellent deal. It retails for about $8 a bottle and is a great addition to any simple dinner. The chardonnay boasts nice tropical fruit and floral flavors. It's not terribly oaky like some chardonnays can be and it is very drinkable. This dish is light and perfect for summer with bold flavors from in-season tomatoes and olives. All you really need is a hunk of bread, but pasta would be a great accompaniment as well.
A light dish for summer that only needs a cold glass of wine and a few pieces of bread. You really can't go wrong with that.
*Disclaimer: I received these wines for free, opinions are my own.
One year ago: Favorite Summer No Cook Recipes
Two years ago: Grilled Peaches with Ice Cream and Blueberry Fudge
Three years ago: Oatmeal Chocolate Chip Cookies
Four years ago: Cantaloupe Sorbet
Five years ago:Blood Orangeade
(Adapted from TasteFood)
Makes 4 servings
2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
3 garlic cloves, minced
3 anchovy fillets, minced
1/2 teaspoon red pepper flakes, plus 1/2 teaspoon
2 cups of cherry tomatoes
1/3 cup roughly chopped kalamata olives
1/2 cup dry white wine (I used Arrogant Frog chardonnay)
2 teaspoons capers, rinsed
1 pound shrimp, peeled and deveined
Salt to taste
Parsley for garnish
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add the garlic, anchovies, and 1/2 teaspoon chili flakes and saute for a minute or until fragrant.
Add the tomatoes, olives, wine, and capers and cook, stirring until the tomatoes break down and the sauce thickens, about 20 minutes. Taste for seasoning and adjust as needed.
In a separate skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the remaining 1/2 tablespoon of chili flakes. Add the shrimp to the pan in a single layer and season with salt. Cook until the shrimp is just cooked through, about 4 minutes.
Add the shrimp to the tomato sauce and stir to combine. Serve garnished with parsley if desired and with a baguette to sop up the wonderful juices.