This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. This content is intended for readers who are 21 and over. #ShareBoen #BestLifeWithBoen #CollectiveBias
Me living my best life is hosting a small gathering with friends at home. One of my favorite sayings is, “You don't need more, you just need meaningful.” In my opinion simple, delicious food pairs best with great wine. When I host a small gathering, I love making foods that are easy to pick up and enjoy. One of my favorite recipes is my Mediterranean Shrimp Skewers. They are savory and pair great with both red and white wines. I start by pouring myself a glass of Böen Chardonnay that I picked up from my local retailer (see here to find a store near you!)
Next, I get to work on marinating my shrimp. I use 12-15 medium sized peeled and deveined shrimp, I vary the number based on the number of people coming over. I typically account for 3 skewers per person. (5 if that person is John) One key is to make sure the shrimp are completely dry before you start to marinate them. I place them all of a paper towel and pat them dry. Next, I put them all in a bowl and add about 1 tablespoon of olive oil.
Then, I add 1/2 teaspoon each of basil and rosemary.
Now, I add two cloves of minced garlic and the zest of half a lemon.
Mix, until the shrimp are evenly coated with the marinade.
Add a tablespoon of olive oil to a medium skillet and heat on medium/high heat. Add the shrimp, and cook on each side for 2-3 minutes.
While the shrimp are cooking, start assembling the rest of your skewers. First, I add canned artichoke hearts that have been quartered. Then I add a pitted Kalamata olive.
Then, I add a small cherry tomato.
When the shrimp are almost finished, add 1/4 cup of Böen Chardonnay (yes, I not only enjoy drinking it, I cook with it too!)
When they are finished, the shrimp will be firm and opaque. Once, they are finished, I add them to the skewers.
Once the skewers are assembled, I plate them on my favorite wooden cutting. Finish them off with a light drizzle of olive oil and a garnish of fresh dill.
I serve them with fresh bell peppers for a healthy crunch! Once that part is finished, I set up my table for my gathering.
One of my favorite things to have on hand is plastic plates that allow you to hold your wine and food with the same hand. GAME CHANGER and perfect for gatherings where you know there will be wine involved.
When I host, I always like to have a red and white wine available. This time I used the Böen Chardonnay and Böen Pinot Noir. The Böen Chardonnay pairs really well with this recipe because in my opinion, it has flavors of apricot, lemon-cream tart, and vanilla. I also love the Böen Pinot Noir because its flavors of bright cherry, dried herbs also go well with the savory shrimp. I really have enjoyed both Böen wines from Joe Wagner and love his farm-centric inspiration for these wines. “Böen is a translation of “The Farm” and I chose it as a reminder to myself that the wine I make is indivisible from the land it comes from that first and foremost, I am a farmer.” -Joseph Wagner. Joe sourced from various vineyards throughout selected regions and Böen offers a nuanced, layered, and complex representation of the most renowned Pinot Noir and Chardonnay wine growing regions in California.
After all the hard work is done, it's time to enjoy a great time with friends & #ShareBoen!
Mediterranean Shrimp Skewers
- 12-15 Medium, thawed, peeled and deveined shrimp
- 2 Tablespoons of olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- Two cloves of minced garlic
- Zest of half a lemon
- 1/4 cup white wine
- 12- 15 pieces of quartered artichoke hearts (I buy one can and have plenty left over)
- 12-15 Pitted Kalamata Olives
- 12-15 Cherry Tomatoes
- Long food skewers
Pat dry the shrimp with a paper towel until they are completely dry.
Add 1 TB of the olive oil into the bowl with the shrimp, basil, rosemary, garlic, and lemon zest. Stir and mix together.
Add 1TB of olive oil into a shallow pan and heat on medium heat.
Add the shrimp into the pan and cook until firm and opaque. When shrimp is opaque, add wine and allow to cook off.
While the shrimp is cooking assemble the skewers with a piece of artichoke heart, olive, and tomato.
Once the shrimp is finished cooking, add one shrimp to each skewer.
Plate and drizzle with olive oil and garnish with fresh dill.