There is always time for shrimp!

Post by Pam Bonin, Marketing Manager

Moscato March.” This exciting month has almost come to an end, but there is still time for one last recipe. We give you… Moscato Marmalade Shrimp!

Once upon a time, we had a talented tasting room staff member that had her own personal chef business.  She loved to cook and she loved Oliver wine, and even better she loved to cook with Oliver wine.  Over the years she would create wonderful concoctions using our wines.  The sad day came, when she and her family relocated a few states away.  We all miss her dearly, but because of the world wide web, she is not too far away.  She has agreed to continue to create her delicious dishes for us to share with you.  So keep an eye out for more recipes from Heidi.

In celebration of Moscato March, here is a wonderful recipe that highlights the citrusy sweetness of our Moscato.  It is super easy and a really great dish.

I added a little bit of orange juice to my couscous to freshen it up a bit.  If you are a recipe improviser, add some fresh vegetables to the sauté for a little extra color.  Enjoy!

Moscato Marmalade Shrimp

The perfect marriage of citrus and sweetness. Serve alongside fresh salad greens and a glass of Oliver Moscato.

• 1 pound large shrimp, peeled and deveined
• 1 Tbs olive oil
• ½ cup Moscato
• 1 ½ Tbs orange marmalade
• thinly sliced scallions (garnish)

Marinade:
• 2 Tbs soy sauce
• 1 Tbs orange juice
• 2 Tbs Moscato
• 1 Tbs Hoisin sauce
• 1 ½ tsp Dijon mustard

Combine marinade ingredients and transfer to large zip-top bag.  Add shrimp and marinade for about 1 hour in the refrigerator.


Heat 1 Tbs oil in large skillet over medium heat.  Remove shrimp from marinade, reserving 1 Tbs marinade.  Sauté shrimp for about 3-4 minutes, just until cooked through.  Remove shrimp from pan.   Add 1/2 cup wine, marmalade, and 1 Tbs reserved marinade.  Increase heat, bring sauce to a boil, simmer and reduce until liquid is about half and sauce starts to thicken slightly.  Return shrimp to pan and heat through.

Garnish with sliced scallions and serve with steamed rice or couscous.


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