{"id":110629,"date":"2021-05-31T08:57:48","date_gmt":"2021-05-31T12:57:48","guid":{"rendered":"http:\/\/summerofjim.com\/?p=110629"},"modified":"2021-05-31T08:57:48","modified_gmt":"2021-05-31T12:57:48","slug":"shrimp-sausage-stew-w-2019-francois-cazin-cheverney-rouge-le-petit-chambord","status":"publish","type":"post","link":"http:\/\/summerofjim.com\/?p=110629","title":{"rendered":"Shrimp & Sausage Stew w\/ 2019 Fran\u00e7ois Cazin Cheverney Rouge \u201cLe Petit Chambord\u201d"},"content":{"rendered":"\n

Memorial Day weekend?  With three days of rain and 46\u00b0 air temp, we have regressed into \u201cstew season\u201d.  Well\u2026 not all the way back into snow-beating-against-the-window-pane-throw-a-log-on-the-fire<\/em> stew season.  I was looking for a \u201ctransitional\u201d recipe.  A dish that was satisfying, but not lie-on-the-couch-after-dinner-can\u2019t-move <\/em>satisfying.<\/em>  This shrimp and sausage dish meets the \u201cGoldilocks Standard\u201d\u2026not too big, not too small it\u2019s just right.  <\/em>Many ingredients, but easy to prepare, good flavor oomph<\/em>, without being heavy-heavy. <\/p>\n\n\n\n

Further, I had a slightly chilled red wine that screamed<\/em> to be opened!  First, by way of background, there are five wine regions in Burgundy, running north to south: Chablis, C\u00f4te d\u2019Or, C\u00f4te Chalonnaise, M\u00e2connais & Beaujolais.  The varietal for red wine is Pinot Noir, except<\/em> in Beaujolais where Gamay is the grape.  It is very rare to see these red varietals blended together. I think of it as an \u201cirregular verb\u201d type of blend. {SPOILER ALERT: I have a fondness for atypical blends}  I knew of two AOCs that blend Pinot Noir and Gamay: Bourgogne Pas-Tout-Grains and Saint-Pour\u00e7ain.  And then I came upon a Loire Valley wine that employed the same blend!  It\u2019s the perfect match for the recipe!  The wine meets the Goldilocks Standard, too!  Flavorful complexities without bulk.  And<\/em> served slightly chilled, it’s a refreshing red to serve with the  shrimp and sausage stew. Plus (and this great news!), the wine is a natural “barbeque red” for when warm weather returns! Alternate wine choices for the stew: Cru Beaujolais would work well here, as would an Alsatian Pinot Gris.<\/p>\n\n\n\n

Fran\u00e7ois Cazin Cheverney Rouge \u201cLe Petit Chambord\u201d \u201919 (Loire, France)
<\/u><\/strong>Cheverny is one of the most recent appellations in the Loire Valley (1991). The area, south of the Loire and abutting the marshy region of Sologne (the best hunting grounds in France), has produced wines since the 6th century. The soils consist of various combinations of clay, limestone and silica. Le Petit Chambord is a blend of 67% Pinot Noir and 33% Gamay from estate vines averaging thirty years old on clay-limestone soils, sustainably farmed and harvested by hand. The varieties are vinified separately. Cheverny is fresh and floral, with appley-texture and crisp acidity. The flavors are sleek and precise.<\/p>\n\n\n\n

SHRIMP & SAUSAGE STEW<\/p>\n\n\n\n

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Ingredients<\/strong>
6 ounces of Tanqueray Gin
\u00bd ounce of Noilly Pratt Dry Vermouth
3 olives stuffed with blue cheese
\u00bc cup olive oil
1 lb andouille sausage, cut into rounds
1 medium onion finely chopped
1 large celery rib finely chopped
\u00bd green bell pepper, chopped
8 cloves of garlic, minced
\u00bd tsp cayenne pepper
3 tomatoes chopped (about 2 cups)
1 cup low sodium chicken stock
1 cup bottled clam juice
10 oz frozen baby lima beans, thawed
\u00bc cup flat leaf parsley
2 lbs very large shrimp (shell-on)<\/p>\n\n\n\n

Directions
<\/strong>1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d 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!<\/p>\n\n\n\n

2. In a large deep skillet heat the oil.  Add the sausage and cook over moderately high heat, stirring, until lightly browned (about 5 minutes).  Using a slotted spoon transfer to a plate.<\/p>\n\n\n\n

3. Add the onion, celery and green pepper to the skillet and cook over moderate heat, stirring frequently, until softened (about five minutes).\u00a0 Add the garlic and cayenne and cook for another minute.\u00a0 Add tomatoes and cook, stirring until their liquid is nearly evaporated (about five minutes).\u00a0 Add the stock and clam juice and bring to a boil.\u00a0 Scatter the sausage and lima beans and half of the parsley on top.\u00a0 Add the shrimp, cover tightly and simmer, stirring occasionally, for 15 minutes, until the shrimp is pink and cooked thru.\u00a0 Let the stew rest for five minutes off heat, then sprinkle with remaining parsley and serve.<\/p>\n\n\n\n

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n.b.<\/strong>\u00a0The recipe originally called for \u201clarge\u201d shrimp.\u00a0 My view on shrimp?\u00a0 The larger the better!\u00a0 Also, I don\u2019t waste time deveining the shrimp (it raises the potential for kitchen injuries).\u00a0 The recipe with its roots in the South called for andouille sausage.\u00a0 Really?\u00a0 Any sausage would be fine.\u00a0 What do you have on hand?\u00a0 Chorizo?\u00a0 Bratwurst?\u00a0 Go for it! I used Black Bear\u2019s Hungarian Bratwurst because I had it in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"

Memorial Day weekend?  With three days of rain and 46\u00b0 air temp, we have regressed into \u201cstew season\u201d.  Well\u2026 not all the way back into snow-beating-against-the-window-pane-throw-a-log-on-the-fire stew season.  I was looking for a \u201ctransitional\u201d recipe.  A dish that was satisfying, but not lie-on-the-couch-after-dinner-can\u2019t-move satisfying.  This … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-110629","post","type-post","status-publish","format-standard","hentry","category-sandys-table"],"_links":{"self":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=110629"}],"version-history":[{"count":1,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110629\/revisions"}],"predecessor-version":[{"id":110632,"href":"http:\/\/summerofjim.com\/index.php?rest_route=\/wp\/v2\/posts\/110629\/revisions\/110632"}],"wp:attachment":[{"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=110629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=110629"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/summerofjim.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=110629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}