Sandy has suggested that I have entered into my “culinary red period.” OK. Picasso had his “blue period” and yes, I have found myself trending towards dishes that sport a reddish hue. It has also been pointed out that for a lover of Red Bordeaux and Burgundy; I have been opening a lot of bottles of White wine. Also true. In the case of the former, it’s just a matter of coincidence, and in the latter it’s just a matter of selecting wines appropriate to the dish.
This recipe is a “hybrid” dish that I got from one of those recipe cards that super markets provide to help push their products. What these recipes share in common is ease of assembly and making. Invariably they are a short-cut to more authentic treatment of the dish… using fewer ingredients and fewer steps. Still, the end result can be tasty. With regard to this dish, I opted to use 1lb of “super colossal” shrimp in the rough (not peeled and de-veined) and to garnish with cilantro (I pinched some fromSandy’s tortilla soup dish that she is making tonight). Using kielbasa in a creole dish is counterintuitive… andouille sausage would be a better call – and on the next time around I will switch to andouille.
I chose the Bourgogne Blanc because it has the “stuffing” to stand up to a flavorful dish; but without the complexity that would be lost against the Creole spiciness. A Dolcetto d’Alba from Piedmont would have been a good choice for red.
Domaine Mignon Bourgogne Blanc “La Combe” ’10 (Burgundy, France)
This is a small Domaine owned by one of the finest winemakers in Puligny Montrachet, Roland Maroslavac who gets as high as 95pts by the Wine Spectator for his premier Puligny bottlings. The man is a master of White Burgundy. This is a great introduction to the complexity, depth and length that White Burgundy achieves especially in this classic 2010 vintage which Wine Advocate has hailed as the finest young whites they have ever tasted. All sourced from Puligny-Montrachet vineyards. Light yellow. Nose of lemon custard, elegant and focused. Has a broad and expansive development on the tongue. Baked lemon, minerals, pure and clean. Long finish.
KIELBASA AND SHRIMP CREOLE
Ingredients
6 ounces of Tanqueray Gin½ ounce of Noilly Pratt Dry VermouthA goodly amount of ice
3 Blue Cheese stuffed olives1 cup white rice1 tbsp olive oil4 oz fully cooked kielbasa sliced½ cup chopped onion¼ cup chopped green bell pepper¼ cup chopped celery1 tsp Cajun seasoning¼ tsp cayenne pepper1 can (14.5oz) diced tomatoes w/basil and oregano undrained½ lb large shrimp, peeled and de-veined
Directions
1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size. Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming. Now you can begin the food prep, and the cooking!
2. Bring two cups of water to boil, add rice, cover and turn heat to low. Cook ‘til water is fully absorbed.
3. Heat oil in a large nonstick skillet over medium-high heat. Add kielbasa, onion, bell pepper, celery, Cajun seasoning, cayenne and salt and pepper to taste; cook and stir 4 minutes or until vegetables are tender.
4. Stir in tomatoes. Bring to a boil; reduce heat. Simmer uncovered, 2 minutes. Stir in shrimp; raise heat to medium. Cook, stirring occasionally, 2 to 3 minutes or until shrimp turn opaque. Serve over hot cooked rice.
n.b. The recipe notes “serves 4”. OK, that’s about right… particularly if no one enjoys shrimp and sausage. On the other hand, you may consider doubling some, if not all, of the ingredients.