A good friend of ours stayed for a few days, and for her last dinner I wanted to make something special and a little different. I also didn’t want to make anything that required time away, or a lot of preparation. It had to be cooked and served quickly. Nobody wants to be the galley slave while everyone else is at the party. Except for stirring the polenta occasionally for 15 minutes, the total cooking time for the grilled shrimp is no more than 2 minutes. The marinade, sauce, and putting the shrimp on skewers can all be done well in advance—the few ingredients are quickly prepared, but nobody knows that except for you.
The shrimp combined with spicy flavors of jalapeño and smoky chipotle pair well with a slightly sweet Reisling Spätlese. A good beer pairing would be a malty, copper-colored Altbier.
Like so many summer meals, the goal was to use up some leftovers. Yes, this is way better than what we usually have in the back of the refrigerator. Sometimes you just get lucky. A friend from Falmouth, Maine showed up with a cooler full of the local critters. We didn’t finish them, and who wouldn’t want to have lobster two meals in a row. We had some useful remnants kicking around: corn, peas, radishes, sourdough bread, and salad fixings. It was the best kind of summer supper–a cool meal on a hot day, the delicious flavors of fresh produce, and the only cooking involved was to toast some croutons, and boil peas for 5 seconds.
Chicken marinated in a basil sauce, grilled, and then dressed with a spicy peach salsa is a true summer meal. A Chardonnay fits perfectly with this combination. If you’d rather have a brew try a slightly sweet porter that will bring out the fruity flavors of the salsa. Continue reading