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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

Special
Platinum
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.

Portuguese Garlic Shrimp

Monte da Peceguina


Ingredients

2 1/2 Pounds Shrimp, with shell and heads on
10-12 Large garlic cloves, crushed & chopped
1/2 Medium Onion, finely chopped
9 Tablespoons Mild Olive Oil
10 Tablespoons Unsalted Butter
6 Tablespoons Cilantro, rough chopped
2 Tablespoons Sweet Paprika
1 Teaspoon Piri Piri or Chili Peppers
Sea Salt & Pepper


Instructions

Briefly rinse shrimp in cold water and let drain. In sauce pan on medium low heat, add olive oil and butter. Let butter soften and blend with olive oil. Add crushed garlic (skins can stay on); let garlic infuse with oil and butter. Add chopped onion; let onion cook 2-3 minutes. Add drained fresh shrimp. Turn heat up to medium high. Add chopped cilantro, paprika, Piri Piri, pinch of salt and black pepper. Let shrimp turn bright pink underneath, turn over. Temperature can be turned up a little more to brown garlic, but careful not to burn or overcook the shrimp. Once the shrimp is firm and pink, the dish is done, but it’s ideal if both the garlic and onions are caramelized around the edges. If you want more sauce for dipping crusty bread, add a little more olive oil and butter before adding the shrimp.



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