Shrimp in Riesling Dijon Sauce

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3 tablespoons extra-virgin olive oil
3 tablespoons butter
4 cloves garlic, cut in half lengthwise
1 cup Pacific Rim Dry Riesling
2 tablespoons Dijon mustard
2 lbs. shrimp, shelled and deveined

Heat oil and butter in a large skillet until a haze forms. Add garlic and cook until golden brown. 

Remove garlic and discard. Add wine and bring
to a boil. Lower heat and whisk in mustard. 

Add shrimp and cook until pink, 3 to 4 minutes. Serve over rice, or with sourdough bread for 
dunking in the sauce, and of course, drink the rest of the Riesling with the shrimp.  Serves 4-6.

Source:  Bonny Doon Vineyards

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