3.5.15

Grilled Blackened Shrimp Lettuce Wraps with Moscato Fruit Salsa #SundaySupper




Sweet and Spicy, Sweet and Sour, Sweet and Salty and just plain Sweet. There's something about a touch of sweetness that makes most everything better. Whether it be chocolate covered pretzels, a Sweet and Sour stir fried pork, strawberries dipped in chocolate or these Grilled Shrimp Lettuce Wraps with Moscato Pineapple and Mango Salsa. 

At the end of the day, sometimes a girl just needs something sweet. 


Thank goodness Gallo Family Wine made an official Moscato Day on May 9th to celebrate such a perfect aperitif or dessert wine. Gallo has 3 Moscato varieties  White, Pink and Red to suite your particular taste or dish. If you have a favorite dish featuring moscato you can join in the fun and win great prizes! Check out the details here.



Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.




Moscato, not surprisingly, is thought to originate from the Piedmont region of north west Italy were many great wine varieties come from. Even though it would be nice, you don't have to be in Italy to enjoy great wine, you can find Gallo Family Vinyard's Moscato at most local supermarkets. Find it at a store near you here.




Jumbo, fresh shrimp are tossed in a spice blend of onions, peppers, garlic, paprika, citrus and herbs and grilled to perfection and then layered on large leaves of crisp lettuce with spoonfuls of of a mango, pineapple salsa that has been marinating in white balsamic vinegar and sweet Gallo White Moscato wine for 24 hours. Maybe I should call this a Sangria salsa?





Easy enough for a weekend BBQ with the family and definitely presentation worthy for a summer get together with family and friends. This is what we enjoyed while sitting around the pool here in Phoenix. The white Moscato wine paired perfectly with the blackened shrimp wraps. 






Fresh mango and pineapple are diced into cubes along with purple onion, cilantro and Thai chilies. Throw them into a large mason jar and pour in a splash of white balsamic vinegar and then fill it to the brim with Gallo's White Moscato wine. Place it in your cooler and let all of the flavors get to know each other for at least 4 hours and up to 24.








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TIME        20 MINUTES ACTIVE               SERVES        6




You Will Need


2 pounds large shrimp. Preferably fresh, not frozen, shell on

2 tablespoons Blackening Seasoning

4 fresh mango's (or 1- 12 oz bag frozen)

1 large pineapple (or 1 - 12 oz bag *frozen)

1 small purple onion diced finely

2 jalapeno or Thai chili peppers (Thai peppers are a bit hotter but pair well w this salsa)

1/4 cup white balsamic vinegar

1 cup Gallo White Moscato Wine

large handful of cilantro, chopped

Lettuce leaves {Green leaf, Butter, Iceberg or Romaine}

Rice or Mung Bean  Noodles






Prepare the salsa up to a day ahead. Peel and core the mango's and Pineapple and dice into small  pieces. Toss in a large bowl with the diced onion, peppers and cilantro. Spoon into a large mason jar or other covered container and add balsamic vinegar and wine. Refrigerate for at least 4 hours or up to 24.


Peel the shrimp and place on skewers or in a grill tray. Sprinkle with Blackening seasoning. On a preheated grill, grill the shrimp for 2-3 minutes on each side. Serve immediately on lettuce leaves with salsa on top.






The party doesn't stop here! Check out these Sunday Supper bloggers best Moscato recipes featuring Gallo Family Vineyard's Moscato wines. 





Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





Cheerful Beverages:
Tempting Appetizers:
Marvelous Mains:
Delectable Desserts:
Celebrating Moscato Day on the Sunday Supper Movement Website

30.4.15

Carne Asada Fajita Quesadillas with Grilled Corn, Tomato and Avocado Salsa #CincodeMayo



Want to celebrate Cinco de Mayo by stuffing yourself silly with some really good Mexican food? I know I do! Can't decide between fajitas with grilled peppers and onions and a big cheesy steak quesadilla? How about having both? Who said you couldn't have your cake and eat it too?


recipe

























27.4.15

Garden Tomato, Mushroom and Eggplant Lasagna {Gluten Free}



No noodles needed in this hearty vegetable lasagna. You won't miss them or the meat as you go back for seconds. Baked ricotta, mozzarella and Parmesan cheeses along with a spicy marinara sauce will have you singing praises of the eggplant, mushrooms and garden fresh tomatoes in this classic comfort food. Grab a glass of wine, a big spoon, your favorite book and dig in!




vegetarian, gluten free, recipe




22.4.15

Teryaki Shrimp and Seared Eggplant Bowl



I hesitate to label anything Paleo since I don't follow any diets or trends but it's hard to argue that most of the foods that are considered to be Paleo are really good for you. Basically, it's clean eating in it's most basic form. For instance, swapping out soy sauce which is a GMO and is also super high in sodium for healthier coconut aminos and also using a small spoonful of unfiltered, Raw, local honey in place of table sugar are simple swaps to make this dish much healthier.





19.4.15

Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins #SundaySupper


April is all about celebrating the great outdoors in all of Mother Nature's glory.  The sun is finally able to break through the clouds and warm your cheeks, much in need of a rosy glow. The breeze is still cool and playful and glorious flowers are popping up everywhere, even here in the middle of the desert. You just can't help yourself but to soak in as much of it as you possibly can, chores and 'To Do Lists' be damned.


recipe






April 22nd is Earth Day and April 23rd is National Picnic Day so the creative folks at Sunday Supper are sharing their favorite spring recipes to enjoy while picnicking in the great outdoors.













Ricotta, Garlic and Mushroom Thin Crust Pizza with Watercress #NationalGarlicDay



Calling all garlic lovers! Welcome to National Garlic Day 2015, hosted by Heather from girlichef. April 19th is a day for garlic lovers far and wide to come together and celebrate the wonder of "the stinking rose". Whether it's the ability to ward off vampires (and bugs), its numerous health benefits, or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic.




recipe





Don't have time to read this entire post? Make sure you Pin it for future reference! 
You'll be glad you did!





15.4.15

Authentic Spanish Rice Recipe


I'm sort of kicking myself right now for not posting this recipe sooner. I've lived in the Southwest for most of my life (I'm not going to disclose exactly how long that is at this time thank you very much) and have never shared my recipe for Spanish rice or quite simply, Arroz. After all, the Spanish don't call it Spanish rice. Nor are Mexicans from Spain for that matter...... 






10.4.15

Poached Alaskan Salmon over Spring Arborio Pilaf {How to make Risotto as a table rice}



Spending time in the kitchen when it is so gorgeous outside is practically the last thing I want to do.  We eat salmon at least once or twice a month along with other healthy fish since it is so simple to prepare. Poaching the salmon is one of my favorite ways to prepare it because it is pretty much fool proof and turns out perfect every time. A dash of salt and pepper and your favorite herbs sprinkled on top is all you need for a quick and light supper. 




recipe






5.4.15

Grilled Steak and Deviled Egg Pita Sandwiches #SundaySupper




There is no need to cringe at the thought of dozens of leftover boiled, tie died eggs from Easter morning. In fact, you may rejoice in them once you realize that they can be made into more than just deviled eggs and egg salad sandwiches (not that there's anything wrong with those!) 








Peanut Butter and Jelly. Macaroni and Cheese. Spaghetti and Meatballs. Steak and eggs. 



Some things are just meant to be paired together. Forever.


and ever.



The End.





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