Still not sure what you’re going to serve at your Fourth of July gathering?
Top Chef alum Sam Talbot – who teamed up with Thorny Rose Wines – is whipping up a savory shrimp dish that goes just fine with fireworks and good company.
And if you’re also not sure how you’re going to wash it all down, break out your white wine, and follow this sangria recipe.
Marinated Shrimp in Spicy Scallion Cucumber Water
Cucumber Water Ingredients:
• 3 tbsp. olive oil
• 1 tbsp. chili paste
• 1 tbsp. agave
• 1 cucumber, washed and diced
• 1½ tsp. sea salt
• Pinch of freshly ground pepper
Marinade and Shrimp Ingredients:
• ¼ cup fresh ginger, chopped
• 2 shallots, diced
• 4 garlic cloves, smashed and finely chopped
• ¼ cup cilantro, chopped
• 2 tbsp. black sesame seeds
• Zest and juice of 2 limes, grated
• ½ cup low-sodium soy sauce
• 3 tbsp. sesame oil
• 2 tbsp. olive oil
• 1½ lbs. of large shrimp, peeled and deveined
• 2 bunches of scallions, cut into diagonal ½-in. pieces
In a food processor, combine all ingredients. Add one cup of water, and blend on a low setting until smooth.
In a large bowl, combine the ginger, shallots, garlic, cilantro, sesame seeds, soy sauce, sesame oil, lime zest and juice. Toss gently. Cover and refrigerate for at least 30 minutes (and no longer than 2 hours).
Heat the olive oil over medium heat, and with a slotted spoon, add the shrimp and cook for 20 seconds. Add the scallions, and cook for an additional 1 to 2 minutes (or until shrimp are opaque). Add the cucumber water, and season with salt and pepper to taste. Serve immediately in bowls.
White Peach and Grape Sangria
• 1 25-oz. bottle of pinot grigio
• 5 small peaches, sliced
• 1 bundle of red grapes
• 1 lemon, sliced
• ¼ cup sugar
Wash and slice your lemon and peaches. Add grapes to the bottom of a glass pitcher, and muddle them down. Add the peach slices, wine, sugar and lemon slices. Stir to combine. Top the mixture with ice, and chill it in the fridge for a few hours before serving.