Shrimp Kebabs with Flatbreads and Spicy Yogurt Sauce by Sutter Home

Serves: 4


1 1/2 pounds large shrimp

4 tablespoons extra-virgin olive oil, divided

1 teaspoon dried crumbled oregano

1 garlic clove, finely grated or minced

Salt and pepper

1 cup plain Greek yogurt

1 tablespoon harissa

1 tablespoon lemon juice

4 flatbreads

4 cups arugula


Soak 4 wooden skewers in cold water for 30 minutes.

Preheat a grill or broiler and oil the grates of the grill. Toss the shrimp in a large bowl with 2 tablespoons of the olive oil, oregano, garlic and season with salt and pepper. Skewer the shrimp, dividing evenly on the skewers and set aside.

In a medium bowl, combine the yogurt, 2 tablespoons of the olive oil, harissa, lemon juice and salt and pepper to taste.

Grill the shrimp 2 minutes per side. Grill the flatbreads 1-2 minutes per side.

To serve, place a flatbread on each plate. Top with the arugula and a shrimp skewer. Serve with the yogurt sauce.

Add harissa to taste (optional).

Pair with chilled sweet wines such as Sutter Home White Zinfandel, Moscato and Pink Moscato.


Shrimp and Scallop Aguachile by Chicano Eats/Sutter Home

Serves: 6-8

 Ingredients for Aguachile sauce and shrimp:

1/2 lb medium sized shrimp, shells removed, deveined and butterflied

1/2 lb medium sized scallops, thinly sliced crosswise

1 ½ cup lime juice

1 tsp salt

¼ cup reserved lime juice

1/4 cup clamato juice

1 tsp soy sauce

1 tsp Worcestershire sauce

1/4 tsp Salsa maggi

1 garlic clove

½-1 serrano pepper (customize to spice preferences)

1/4 tsp onion powder


Ingredients for the garnish:

½ large cucumber, thinly sliced

avocado, sliced (optional)

⅓ cup grape tomatoes, sliced in half

¼ cup red onion, thinly sliced

½ serrano pepper, sliced

Sea salt

Cracked Black Pepper



In a large bowl, add in the shrimp and scallops and pour in the lime juice and sprinkle in the salt, making sure everything is submerged in the lime juice.

Cover the bowl with saran wrap and place in the fridge.

If you prefer a more raw aguachile, cook your seafood in the lime juice for 15-20 minutes. If you want your seafood to be fully cooked through, leave it in the lime juice for 40-45 minutes or until the shrimp turn pink and the scallops are opaque.

After the seafood has cooked in the lime juice, reserve 1/2 cup of the lime juice and drain the rest.

In a blender, blend in the reserved 1/2 cup lime juice, clamato, garlic, soy sauce, Worcestershire sauce, salsa maggi, serrano chile and onion powder. Blend until smooth and strain into a measuring cup.

In a large serving dish, lay down your cucumber on the outside perimeter of your dish. Arrange your shrimp butterfly side down with half of the head end on the cucumber and the tail end on the dish. Arrange your scallops on top of the tail end of the shrimp leaving a hole in the middle of the dish.

Take your sauce and slowly pour half of it into the center of the dish, and drizzle the rest over your seafood. Arrange the tomatoes in the center of the dish.

Top with red onion, sliced serrano and a pinch of sea salt. Serve with tostadas and saltines

Pair with chilled sweet wines such as Sutter Home White Zinfandel, Moscato and Pink Moscato.


Roasted Chili Cheese Tart

Serves: 6


1 puff pastry sheet

2 poblano peppers

4 ounces Gruyere cheese shredded

1/4 cup roasted tomatoes or red peppers in oil, optional from deli section in store



Roasted Chiles

Heat oven on medium broil. Place the poblano chiles on the top rack and turn every 3 minutes until each side of the peppers have a nice char, this takes about 12-15 minutes.

Remove from the oven and place in a bowl and cover for 10 minutes.

Once the peppers have set, cut top off and remove stem and seeds.

Then gently pull of the skin. Cut the pepper into thin slices.



Preheat oven to 425ºF. Place the puff pastry on a baking sheet that is lined with parchment paper.

Sprinkle 2/3 of the Gruyere cheese over the puff pastry sheet. Making sure to cover it all evenly. Top with peppers and tomatoes.

Place the sheet in the oven and bake for 25 to 35 minutes, or until golden brown puffy.

When you remove the sheet, the pastry will be super puffy. But it will quickly deflate. No worries! It’s still delicious. Slice it into squares and serve.

You can add salt and pepper if you feel that you need it, but I think the Gruyere cheese is salty enough. You can also drizzle a balsamic glaze on top if desired, for some tart sweetness.

Pair with a sweet wine like Sutter Home’s Moscato or Pink Moscato. 


Grilled Chicken with Rice Noodles and Spicy Thai Dressing

Serves: 4


Spicy Dressing

1/2 cup water

1/2 cup lime juice

1/4 cup fish sauce

3 tablespoons sugar

1 clove garlic, grated or minced

1-2 Thai chiles, thinly sliced

2 tablespoons vegetable oil



4 boneless skinless chicken breasts or thighs

2 cloves garlic, grated or minced

2 tablespoons vegetable oil

Salt and freshly ground black pepper

12 oz. rice noodles

4 cups chopped romaine lettuce

2 carrots, shredded with a vegetable peeler

Radish sprouts




Preheat a grill or broiler to high. If using a grill, oil the grates.

In a medium bowl, combine all ingredients for the dressing and stir until the sugar has dissolved. Set aside.

In another bowl, combine the chicken with the garlic, oil and salt and pepper.

Bring a large pot of water to a boil and add the rice noodles. Cook 3-4 minutes. Rinse with cold water and drain well.

At the same time, grill or broil (if broiling, place the chicken on a sheet or broiler pan) the chicken until cooked through, about 8-12 minutes total, turning once.

To serve, divide noodles between 4 bowls and top with the romaine lettuce and carrots. Slice the chicken and place on top. Sprinkle with the radish sprouts and cilantro and serve with the dressing.

Pair with chilled sweet wines such as Sutter Home White Zinfandel, Moscato and Pink Moscato.


Simple Spicy Key Lime Shrimp by A Few Shortcuts/Sutter Home

Serves: 4-6


  • 1 pound shrimp, peeled and deveined
  • 1/4 cup key lime juice
  • 3-4 tbsp olive oil
  • 1 tsp garlic salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • Sutter Home White Zinfandel (for serving)

Dipping Sauce (optional)

  • 1/2 cup sour cream
  • 3 tbsp lime juice
  • 2 tbsp fresh cilantro diced
  • dash of salt to taste


In a small bowl whisk together the olive oil, spices, and key lime juice to form a marinade.

Toss shrimp in the marinade to coat and allow them to sit for at least 10 minutes.


Preheat your skillet over medium heat. Sautee your shrimp for 2 – 3 minutes on each side until they are pink and no longer opaque.


You may also choose to grill these on medium heat.

Place shrimp on skewers and cook for about 2 minutes on each side until no longer pink.


Serve these warm with a nice side salad or pasta and a glass of Sutter Home White Zinfandel Wine.

Cut the spice with a delicious Cilantro sour cream dipping sauce.

Whisk the dipping sauce ingredients together and serve alongside the shrimp.