½ pound bay shrimp
2-4 tablespoons butter
2 tablespoons olive oil
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 tablespoons finely minced shallots
1 cup sweet red pepper coarsely chopped
1 cup sweet yellow pepper coarsely chopped
1 jalapeno finely diced
½ cup dry white wine
2 tablespoons Meyer lemon juice
2 tablespoons parsley finely chopped
1 French baguette
Melt 2 tablespoons butter and 2 tablespoons olive oil in large skillet and sauté garlic, ginger and shallots over medium heat for two minutes until they begin to release their fragrance. Add the red and yellow peppers and the jalapeno and sauté for about 5 minutes until they soften but don't turn brown.
Slice the baguette into thin pieces and toast them until crisp. Set aside until serving time.
Add lemon juice and white wine to the peppers and simmer for 5 minutes while the sauce thickens slightly. At the last minute stir the shrimp into the sauce and simmer until they are heated through, about 2 minutes. Serve immediately sprinkled with parsley in a shallow bowl. Your guests can then spoon the shrimp and peppers onto thin sliced toasts. And oh, how they will thank you! The sweet pepper and shrimp flavors combined with the spicy garlic and ginger make a perfect match with Stony Hill White Riesling. This recipe also makes a simple supper dish served over steaming rice.