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 for four served over steaming rice.
1/2 pound bay shrimp
2-4 Tbsp. butter
2 Tbsp. olive oil
1 Tbsp. finely minced garlic
1 Tbsp. finely minced ginger
2 Tbsp. finely mince shallots
1 cup finely chopped sweet red pepper
1 cup finely chopped sweet yellow pepper
1 finely chopped jalapeno pepper
1/2 cup dry white wine
2 Tbsp. Meyer lemon juice
2 Tbsp. finely chopped parsley
1 Fench baguette
Melt 2 Tbsp. butter and 2 Tbsp. olive oil in large skillet and saute 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 saute for about 5 minutes until they soften but don't turn brown.
Cut the baguette into thin slices and toast them until crisp. Set aside until serving time. Add the 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 spoon the shrimp and peppers onto the toasts. And oh, how they will thank you!