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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Vanilla Shrimp
Goosecross Cellars Recipe


2 pounds medium shrimp, shelled & deveined

1 medium white onion, finely chopped

1 small carrot, peeled & finely chopped

1 small celery stalk, finely chopped

¼ cup red bell pepper, finely chopped

2 tablespoons chives, snipped

3 small cloves garlic, minced

3 teaspoons vanilla extract

Freshly ground black pepper to taste

Salt to taste

½ cup unsalted butter

½ cup olive oil

1 cup Goosecross Chardonnay

1 ½ cups chicken broth


In a medium bowl, combine the shrimp, onion, carrot, celery, red pepper, chives, garlic, vanilla, salt, and pepper. Marinate the shrimp in the refrigerator for 2 hours.

In a large skillet over medium-high heat, melt the butter and olive oil and sauté the shrimp mixture, turning frequently, until the shrimp are just pink.

Transfer the shrimp to a plate. Add the wine and chicken broth to the skillet and cook until the sauce has reduced and thickened, about 7 minutes.

Return the shrimp to the skillet and cook quickly until heated through.

Serve the shrimp over basmati rice with a simple green salad.

Serves 4

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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