Zuch and shrimp and peas and corn

…and SO good!  Last weekend I caught up with a friend I hadn’t seen for 14 years and we both love to cook, so we had to make some good stuff.  Well, I sifted through tons of recipes that I’d been wanting to make and decided on one from a recent issue of Health Magazine.  It was actually pretty easy to make, but packed with flavor!  So, the main dish of the night was Zucchini ‘Pasta’ with Shrimp.

Ingredients

  • 4 large zucchini (about 2 1/2 lb.) — why weigh the stuff?  that would make it right/be too easy
  • 1 1/2 tablespoons olive oil
  • 1 pound large shrimp (about 22), peeled and deveined
  • Salt and pepper
  • 2 cups fresh corn kernels — I heard the freezer calling!
  • 1 1/2 cups fresh peas — and that freezer called right back!
  • 1/2 cup dry white wine — some people reading this blog are laughing at dry white wine.  You just add water, right?  I just went with the bottle that was open in the fridge, as I normally do.
  • 2 tablespoons unsalted butter — because of my lactose issues, I used olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup torn fresh basil

Prep

1. Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel), turning zucchini once you hit seedy core.

2. In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook, turning often, until just pink and cooked through, about 3 minutes. Transfer to a bowl.

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3. Add corn and peas to skillet and cook, stirring, for 1 minute.

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Add zucchini and wine. (Don’t worry about crowding skillet; zucchini will wilt.)

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Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter (or oil) and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more.

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Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.

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Prior to this we enjoyed some great figs with goat cheese, prosciutto and honey.

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The food was all enjoyed with some of my favorite Oregon wines — Sokol Blosser (Pinot Noir) Rose and Penner Ash Pinot Noir.  Such a rough night!

Oregon Winery Tour

It’s been awhile since I’ve posted because I was in a wine lover’s paradise — Willamette Valley (OR) — for a couple days.  I visited some wineries, met some great people and enjoyed some phenomenal varietals.

To start off my trip, I booked a tour at penner-Ash.  Notice the typing on that.  The owners wanted something basic for the appearance of the name/logo, as in lower case, but Ash wanted his name capitalized.  But, when you read the logo it’s not the easiest to catch.

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While on my trip, it was high harvest season.  Grapes were being picked, processed, etc.  So, I got to see lots of good stuff!  Grapes fresh off the vines:

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One of the next processing steps — they start at the top, get pressed and move their way down:

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Grapes in the process of eventually making their way to us:

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Tasted five great wines while there.  All were amazing and it was tough to narrow down which ones to buy.

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The tasting room at penner-Ash is so nice — it overlooks fields and hills.  It was a beautiful day when I visited so I could see  so much landscape.  I recommend checking this place out next time you’re in the area.