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 Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Chardonnay
Ingredients:
Unsalted butter
1-2 lbs. of large de-veined shrimp
2-3 Tablespoons of Paul Pruhdome’s Cajun Seasoning
1 lemon, cut in quarters
1 1/2 lbs. good quality brie cheese
Stone Ground Dijon mustard
1 French or Italian Baguette
Directions:
Cut baguette diagonally into slices. Place on cookie sheet and toast in 300 degree oven until golden.
In the same oven, now turned off, place the brie and let warm until soft.
In a small saute pan over high flame, place 1 Tbsp. of butter until hot, but not smoking. Place enough shrimp in pan to cover the bottom. Cook until the sides of the shrimp begin to turn pink, about 30 seconds. Sprinkle about 2 tsp. of the seasoning and turn the shrimp over. Cook another 30 seconds until shrimp is completely pink. Carefully squeeze fresh lemon juice on shrimp and quickly toss in pan. Repeat until all the shrimp is cooked.
To Assemble:
Spread desired amount of mustard on toast (crostini). Spread desired amount of warm brie over mustard and finally place a shrimp over the brie. Enjoy with Goosecross Chardonnay!
Recipe provided by Dan Perkins, Goosecross Customer
Serves 12
