Tag Archives: shrimp

Fancy Shrimp & Grits paired with Champagne

Shrimp & Grits paired with Champagne

Fancy Shrimp & Grits paired with Champagne


On New Year’s Eve, I made my version of Shrimp & Grits. I am not claiming it to be an authentic Creole recipe, but it’s my version. This dish is simple without all the fuss and can be done in 15 minutes. I paired it with Egly-Ouriet Brut Grand Cru Champagne, and it was a winning combination. With all the excitement that evening, I did not measure all the ingredients. Please use your judgement as these are approximate measurements. I used Prosciutto instead of bacon to elevate the flavors and give the dish a festive touch. The recipe that I am sharing today is for about 6-8 people, and I baked the shrimp in the oven for about 10-15 minutes. You can divide the recipe in 2 to feed fewer people, and pan fry them on the stovetop in a single layer.

Serves: 6-8  Level of difficulty: Easy


1.1/2 cups grits
butter to taste, optional
2 lbs. large shrimp, peeled and deveined, tails on
salt and freshly ground pepper to taste
paprika to taste
1 cup of dry white wine
extra-virgin olive oil
1/4 to 1/2 lb. chopped Prosciutto, pan fried
scallions, chopped for garnish


1. Pre-heat oven to 350 degree F.

2. In a medium-sized stainless-steel tray, season the shrimp with salt, pepper and paprika until they are all coated. Arrange in a single layer. Add the wine. Drizzle liberally with olive oil. Bake for about 10-15 minutes, or until the shrimp are no longer translucent.

3. In the meantime, cook grits as per package directions. Add butter for richness.

4. Place the grits in individual bowls, add the shrimp, drizzle some sauce on top, garnish with Prosciutto bits and scallions.

Wine pairing suggestions: Sparkling wines or Champagne

Egly-Ouriet Brut Grand Cru Champagne


It was my first time tasting the Egly-Ouriet Brut Grand Cru and I was extremely pleased with it. The Champagne and the shrimp paired dazzlingly together. Had I used some spicy ingredients like Cayenne or chili peppers, I would have recommended a Demi-Sec (with some sweetness) Champagne to offset the heat in the dish.

Egly-Ouriet is one of the most remarkable Grower Champagne at Ambonnay in the Montagne (mountains) de Reims. Their Brut Grand Cru Champagne consists of 70% Pinot Noir and 30% Chardonnay and is very expressive of the terroir. The color is golden straw, showcasing aromas and flavors of freshly baked bread, toasted almond, pears, ginger, savory spices, that are woven throughout, giving the Champagne a touch of elegance with lively acidity. It was a delicious gastronomic experience!

Happy New Year 2021!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Brand Strategist

Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

Curry Shrimp with Rice, Don’t Forget the Riesling!

A couple of times a week, I cook for a small crowd, and I generally use a one-pot meal because it makes life so much easier. Today, I am making Curry Shrimp with Rice. Grab your apron and follow me in Gina’s Kitchen. This recipe is a Covid-19 edition, using some frozen ingredients and what’s available at the time. I think, all in all, it’s healthy and somewhat affordable. 

Curry Shrimp with Rice

Curry Shrimp with Rice

erves: 6-8   –  Level of difficulty: Easy to intermediate


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 tablespoon curry powder
  • 2 pinches of garlic powder
  • 2 cups Jasmine rice
  • 1/2 – 3/4 cup mixed frozen veggies: carrots, green beans,
    corn, peas and lima beans, thawed
  • 3. 3/4 cups water
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 2 pounds small frozen shrimp, already peeled and deveined,
    remove the tails, thawed.


    1. In a large heavy-bottom pan (with a tight lid) over medium-high heat, heat olive oil. Sauté onions for 1-2 minutes, add curry powder, garlic powder, stir fry for another 2 minutes. Add the rice. Stir a couple of times.
    2. Add the veggies, water, salt, pepper. Stir well. Arrange the shrimp on top. Bring to a boil. Lower the flame to the lowest setting. Cover tightly and simmer for about 20-25 minutes.

    There may be some rice stuck on the bottom of the pan. It’s perfectly fine and adds crunchiness to the dish. Serve it in the pot. The idea is to make cleaning easier.

    Curry Shrimp with Rice paired with Riesling

    Curry Shrimp with Rice Paired with Riesling

    Wine pairing suggestion
    :  An off-dry Riesling or any dry white wine of your choice.

    This curried shrimp dish is begging for a refreshing wine to pair with it. I choose an aromatic and delicious German Riesling from the Mosel region. Rieslings are food-friendly and pair very well with curry, seafood, spicy, and Thai dishes.

    The mineral character in this wine exhibits a great depth of flavor and is a perfect complement to this meal. This Riesling is off-dry and showing a touch of sweetness with crisp acidity; it intertwines perfectly with the intoxicating flavors of the curry.

    I hope you will try this delectable and easy dish and share your experience with me.

    Happy cooking and happy sipping!

    Gina Martino Zarcadoolas, aka Foodiewinelover
    Culinary Personality, Food & Wine Blogger
    Author of the cookbook: Cuisines, Corkscrews & Cultures
    Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
    Level-2 Certified Sommelier
    Winner of 2019 “Salice Salentino USA Bloggers” Award
    Exclusive photos by Gina Martino Zarcadoolas
    All rights reserved.

The Ultimate Shrimp Creole

img_1943Shrimp creole is a dish that originated in  Louisiana.  It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.

Serves: 6 Level of difficulty: Easy


– 1.5 lb. extra large shrimp, peeled and deveined
– 4 tbsp. olive oil
– 1 onion, diced
– 1 green pepper, diced
– 2 celery ribs, diced
– 3 garlic cloves, chopped
– 8 oz. diced tomatoes, fresh or canned
– 8 oz. tomato sauce, of your choice
-1/2 cup water
– 3/4 tsp. Worcestershire sauce
-1/4 tsp. cayenne pepper, optional
-1/2 tsp. oregano
– Salt to taste
– Louisiana hot sauce, a few dashes
– Flat leave parsley for garnish


1) In a large skillet, over medium-high heat, heat olive oil. Saute onions, peppers, celery for about 3 minutes. Add garlic, sauté for 1 minute. Stir well.

2) Add tomatoes, tomato sauce, water, Worcestershire sauce, cayenne pepper, oregano, salt, hot sauce.  Bring to a boil. Cover,  and simmer on low heat for about 10 minutes.

3) Add shrimp,  cover and cook on low heat for an additional 3-4 minutes or until they become opaque.

Traditionally, this dish is served over white rice. Garnish with parsley.  I suggest you start cooking the rice. Follow the instructions on the package.  While the rice is cooking, prepare the shrimp dish.

Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!

Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

Bon Appetit!

My Food, Wine & Travel Lifestyles




Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers


We occasionally eat at a classic, go-to Cuban restaurant called Las Vegas Cuban Cuisine . They make a delicious Shrimp in Garlic Sauce with Bell Peppers.  I love it so much that I decided to recreate it, and the result is amazing. I am excited to share my version with all of you.

Serves: 4-6 Degree of difficulty: Easy
Prepping time: 15 minutes
Cooking time: 13-15 minutes


  • 1/2 cup olive oil + more to drizzle
  • 1 medium onion, sliced
  • 3 bell peppers, green, red and yellow, cut in julienne
  • 3/4 cup garlic, chopped
  • Sprinkles of smoked paprika
  • Salt to taste
  • pepper flakes, optional
  • 1.1/2 cup dry white wine
  • 1.1/2 lb. extra-large shrimp, peeled and deveined


1) In an extra-large pan, over medium-high heat, heat up olive oil, sauté onions and peppers for about 7-9 minutes. Add garlic, paprika,  salt, pepper flakes. Cook and stir for 1-2 minutes. Deglaze with wine. Let it reduce, 1 minute.

2)  Add shrimp,  let is simmer for 3-5 minutes, or until  shrimp is no longer translucent. Do not overcook them, as they will get chewy.

Shrimp in Garlic Sauce, using yellow peppers


I usually serve the shrimp over white rice like they do it at the restaurant. You certainly can use brown rice, or another grain of your choice. Drizzle with olive oil.

Wine pairing suggestions: Either use the same wine you used to cook, (make sure it’s drinkable) or a nice chilled white Rioja.

Buen Provecho!  (Bon Appetit!)

Happy Cooking from My Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.


Organic Whole Wheat Pasta with Broccoli Rabe & Shrimp



PorkChopsSpaghettiShrimpFoodie 012

PorkChopsSpaghettiShrimpFoodie 015

The other night, I whipped this meal up quickly, and  was too tired to take a series of pictures. I didn’t want an entire production in the kitchen.  You know what I mean, writing the recipe, take pictures of every step, and so on.  If you are a food blogger, of course, you can relate, and I bet, you’re smiling now.  This recipe was requested by a couple of friends, so I will do my best to go by memory. Thank goodness, I can still remember the ingredients, since this was done recently.

Serves: 4 -6  Degree of difficulty:  Easy – medium


–  1 lb. whole wheat organic spaghetti, or any pasta of your choice
(this particular one was just a bit under one pound)
–  1/2 tsp. oregano
–  1/4 tsp. Herbes de Provence
–  1/2 tsp. garlic powder
–  1/2 cup dry white wine
–  1/4 cup or so of pasta water
–  6 cloves of garlic, chopped
–  1 lb. medium to large shrimp, peeled and deveined
–  2 tbsp. olive oil, plus more to drizzle at the end
–  1 tbsp. butter
–  Salt & pepper to taste
–  1 head of broccoli Rabe, rough chopped
–  A handful of Parmigiano Reggiano, grated (parmesan cheese)


You will work simultaneously and do some juggling, but it’s not difficult to obtain the end result.  Be sure to have all the ingredients ready (mise en place).

1) Cook the broccoli rabe in water and drain. Do not overcook, otherwise, it will lose its beautiful green color. Set aside.

2) In the meanwhile, bring to a boil the pasta water, then add salt. Cook pasta according to package directions. I like it al dente, meaning to the bite, which requires less cooking time.  Don’t forget to save some pasta water before you drain it, as I mentioned on the list of ingredients.

3) (While pasta water is boiling,) In a large skillet, heat 2 tbsp. olive oil, over med-high heat, sauté the shrimp for a couple of minutes. Add the garlic, saute an additional minute. Next,  deglaze with the wine, reduce for about 1 minute.  Add all the spices and pasta water, simmer for 5 – 7 minutes on low heat. By this time, the pasta should be drained and the broccoli rabe, cooked. Drop them in the shrimp sauce, stir in the butter and grated cheese.  Mix well, place in a serving bowl. Drizzle liberally with olive oil. I hope you will give this delicious recipe a try. Your loved ones will enjoy every string of spaghetti to the last bite.

Buon Appetito from My Kitchen to yours!





Scrumptious Seafood Pasta Dish


A few years ago, hubby and I took a trip of a lifetime to California. We got to visit many wonderful cities as well as wine country. We were mesmerized by the beautiful sceneries, enjoyed some delicious food, and sipped on luscious wines. Today, I want to share with you this pasta dish, that we savored at Brophy Bros Clam Bar in beautiful Santa Barbara. This restaurant overlooks the lovely pier and the breathtaking mountain views.  This dish was so inspiring, that I decided to recreate it, and the result was smashing.


FoodieWineloverVealandSeafoodPasta 039

Serves: 4-6
Degree of difficulty: Easy – Medium


  • 1 lb.  medium-sized shrimp, peeled and deveined, tail left on
  • 18 little neck or medium-sized clams
  • 1/2 lb. of sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 3/4 cup heavy cream
  • 1/4 cup pasta water
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine


1) In a 6 quart pan, on med-high heat, drizzle the olive oil on the bottom,  sautee the garlic, as soon as it releases its aroma, drop all the seafood in there and deglaze with the wine. This should take a couple of minutes.

2)   Add the tomatoes, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the seafood. They will become chewy.

3) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta and water to the seafood sauce.  Swirl in the butter for some added richness, and give it a good stir. This is all done with very low heat, at this point. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds. Stay tuned for more delicous dishes. Until then, have a fantastic day!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Happy Cooking and Cheers from Gina’s Kitchen!
My Food, Wine & Travel Lifestyles
Culinary Aficionado – WSET-Level Wine Connoisseur
World Traveler

Shrimp Scampi, Oh-So-Yummy

Pasta is big in my family and there are so many ways to enjoy it. There is a variety of shape to choose from, and the recipes that you can create with them are endless. Today, I would love to share with you my Shrimp Scampi recipe, it is easy and delicious. You can use any size shrimp for this dish.

Shrimpscampi 004

Serves: 6 – 8
Difficulty level: Easy


  • 1 lb of pasta, preferably linguine
  • 1.5 lb extra-large shrimp, peeled and deveined
  • 4 tbsp. olive oil + more for drizzling
  • 2 tbsp. butter + more as needed
  • 3/4 cup of dry white wine
  • 1 lemon, juiced
  • 1 head of garlic, chopped
  • Salt and pepper to taste
  • Parsley for garnish
  • Pasta water, as needed
  • Grated Parmigiano Reggiano cheese, (Parmesan cheese)


1) In a large pot, bring water to a boil, and add desired amount of salt.  Drop the Linguine and cook according to package direction. There is NO need to add oil to the water, IF you’re going to stand there and give it a good stir once in a while. This will prevent the pasta from sticking together. I prefer al dente, it literally means, to the tooth.  It’s when the pasta is cooked on the outside but firm on the core. You get this result by reducing the cooking time by 1-2 minutes. Use the package directions as a guideline. I recommend this method because the pasta will cook again in the Shrimp.

2) While the pasta is cooking,  season shrimp with salt and pepper. Over medium-high heat, in a large frying pan, heat the oil and 2 tbsp. butter, sauté shrimp for about 3-4 minutes on one side, turn them, add the garlic, and sauté for another 1-2 minutes. Those are extra-large shrimp and need more cooking time, for smaller shrimp,  cut the cooking time, otherwise, they will become overcooked and rubbery. Shrimp are considered cooked when they become opaque, and obtain a nice pink/orange color.

3) Deglaze with the wine and lemon,  simmer for about 2-3 minutes. Swirl in more butter for a creamy texture, and to add richness to the dish.

4) Drain the pasta (save some pasta water) and pour it in the shrimp, mix well. If you feel like the pasta is too dry, add 1/4 cup of pasta water. This step may not be necessary, please use your judgement as to the consistency you’re looking for.  Add a liberal amount of cheese and stir again until it’s melted. I use this method because everyone in my family loves cheese, otherwise, place it on the table.

5) Plate the pasta, garnish with parsley and drizzle with olive oil. You can serve it with a crostini, which is like a garlic bread, to dip in the sauce and wipe your plate clean. At my home, if the plate is not empty, I take it as my food wasn’t good enough. When someone asks for seconds, I know, I have a winner and it feels wonderful.

My family devoured this dish, and I hope you will enjoy it as much as they did.  It is such a simple recipe, quick and very flavorful. Go ahead, give it a try, you will like it!

Shrimpscampi 014


In closing, I’d like to leave you with Sophia Loren’s famous quote: “Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.”

Wine pairing suggestions: A nice chilled unoaked Chardonnay, Pinot Grigio or a lovely Verdicchio. The choice is yours.

Bon Appetit from Gina’s Kitchen







%d bloggers like this: