Grilled Shrimp paired with Estate Roussanne

The 3 Horse Ranch Vineyards Estate Grown Roussanne is really shown to advantage with these earthy, simple shrimp.

Start with a couple of pounds of shrimp, frozen is fine. Defrost the shrimp if needed and place them in the following brine. Brine works to plump up the shrimp.

Brine
1/2 c. salt
1/2 c. Sugar
1/3 c. chili powder
2 quarts water (start with warm water to melt the sugar and salt)

Let the shrimp sit in the brine about 20 minutes in the 'fridge.
In the mean time, soaked about a dozen wooden skewers in water.

Remove the shrimp from the brine, peel and devein if necessary. Skewer 5 or 6 shrimp on each wooden skewer. Don't pack too tightly.

Spray the grill with cooking spray, heat grill to medium and grill skewered shrimp. Baste lightly with a little butter or olive oil. Watch them closely, turn once and baste lightly, remove from grill as soon as the shrimp are no longer pink in color.

Port Wine Reduction Sauce

This amazing recipe was given to me by Eagle City Market Chef Dale Shepherd. Try it with a lovely filet steak with your loved one for St. Valentine's Day. Prepare it the day before if you like.

1 Sweet onion, coarsely chopped
1 Carrot, coarsely chopped
1 Celery stalk, coarsely chopped
1 Granny Smith apple, coarsely chopped
2 Garlic cloves
2 tablespoons of grapeseed or canola oil
1 Bottle big red wine 750 mil (we like Syrah or Cabernet/Merlot blend)
2 cups port
1 cup chicken stock

In a medium saucepan, carmelize the onion, carrot, celery, apple and garlic in the grapeseed oil. Make sure you get a nice brown color in the vegetable, adding a pinch of sugar if needed. Add the red wine and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup. The sauce will be thick.

Wine Cake

We're starting to make our Wine Cakes for the holidays. This one is simple and always welcome!

1 box yellow cake mix
1 small package instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup wine (we like Riesling)
1t. nutmeg

Mix together and bake at 350 for about 45 minutes; we use a pretty Bundt pan. Cool, then glaze with 1c. confectioner's sugar mixed with more wine!