Serves 4 | Wine to sip while cooking: 2009 Charles Shaw Merlot
- 1/2 cup red wine vinegar
- 3 tablespoons whole grain Dijon mustard
- 3 tablespoons honey
- 1/2 cup extra virgin olive oil
In a small mixing bowl, mix the red wine vinegar, Dijon mustard, and olive oil. Optional: Pour the vinaigrette mixture into a small glass flask with a leak-proof top and shake well. Use the flask to serve.
- 28 uncooked Wild Argentinean (Red) shrimp, peeled and deveined (Wild red shrimp are very flavorful. There’s no need to season them.)
- 8 medium-sized gold potatoes
- 2 tablespoons mayonnaise
- 2 tablespoons butter
- 8 Brussels sprouts
- sea salt and crackled peppercorns
- olive oil or grapeseed oil
- 1 teaspoon butter
- Heat 3-4 quarts of water to bring to a boil. Peel potatoes. Boil the potatoes until soft and can be poked through easily with a fork. Drain. Put potatoes in a large bowl. Add 2 tablespoons mayonnaise, 2 tablespoons butter and salt to taste. Mash potatoes with a masher (or with a large fork) until it becomes fluffy.
- Bring a small pot of water to a boil and add Brussels sprouts. Cook 1 – 2 minutes. Remove Brussels sprouts and dunk them in a bowl of icy water for a rapid cool. Remove from water and cut in half.
- In a large frying pan add 1 tablespoon oil and over medium-high heat roast shrimp until cooked on both sides, about 3 minutes each side if frozen. Remove the shrimp and its juices from pan and put aside with the juice.
- In the same pan add butter and saute the Brussels sprouts until they begin to caramelize. Saute for 1 more minute. Then return the cooked shrimp and juice to quickly reheat about 10 seconds, then add a splash of your Cabernet or Merlot to deglaze the pan. Deglazing the pan will make a little bit of “wine sauce”.
- To serve, arrange the Brussels sprouts and shrimp in center of plate. Drizzle over with the vinaigrette.
Serve the mashed potatoes as a side dish.