You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Calamari and Shrimp Fritto Misto with Mayonnaise Yoghurt Sauce

Grandmaster


Ingredients

1 pound cleaned calamari
1 pound shrimp
2 cups all-purpose flour
Olive oil
1 cup Greek yoghurt
1 cup mayonnaise
1 tablespoon mustard
2 tablespoons minced red onion
Salt to taste
Lemon slices for garnish
Parsley for garnish


Instructions

For the Sauce: Mix yogurt, mayonnaise, and mustard in a bowl until well blended. Add salt to taste and minced red onion, and mix well. Cover bowl in plastic wrap and refrigerate for 15 minutes.

For the Calamari and Shrimp: Roll calamari and shrimp in flour to cover well; shake off excess flour. In a saucepan, heat oil over medium-low heat. Add calamari and shrimp, sautéing until crispy and golden in color (about 3-4 minutes). Remove calamari and shrimp from saucepan and place on thick paper towels that will absorb excess oil. Season with salt to taste. Serve warm, garnished with lemon slices and parsley, and accompanied by the mayonnaise yoghurt sauce.



    Suggested Pairings

  1. Westerly
    2011 Sauvignon Blanc
    Westerly
    Happy Canyon
    Santa Barbara County

    $7.99

    Was $16.00
    $30.00
    90 - Wine Enthusiast
    id: 2365
    Sale
    Gold
Close