A couple of weeks a ago, C and I took a mini trip to wine
country in Idaho. I know what you’re thinking, “Idaho has wine?!” Yes, dear
readers, it does, and very good but underrated ones at that. Since the climate
in Idaho is quite similar to California, the wines are of lovely quality, but
at an undiscovered gem of a price!
A few days ago, we invited one of our friends over to sample our new wine finds. I wanted something to serve alongside a curious red wine from Ste. Chapelle Winery in Caldwell (pictured, cradled in my hand), dubbed their “Soft Red” which is intended to be served chilled and is oddly, yet delightfully, refreshing.
A few days ago, we invited one of our friends over to sample our new wine finds. I wanted something to serve alongside a curious red wine from Ste. Chapelle Winery in Caldwell (pictured, cradled in my hand), dubbed their “Soft Red” which is intended to be served chilled and is oddly, yet delightfully, refreshing.
I took a peek in the fridge and noted fully cooked frozen
shrimp, store bought mango and peach salsa, an avocado, and a lime. I turned it
into a tropical salsa that was super quick, refreshing, and quite a people
pleaser.
Ingredients:
La Mexicana Peach Mango Salsa (whole tub, easily found in
your refrigerated veggie aisle)
A handful of fully cooked frozen shrimp (de-veined and tails
off)
1 Avocado
1 Lime
Salt
Performance:
I began by taking a large handful of cooked frozen shrimp
and plopping them into a large bowl of hot water to defrost. In mere moments
the hot water had completely defrosted the shrimp, so I drained the contents
and returned the shrimp to the bowl. I added the tub of peach mango salsa
(which as it turns out is made fresh, and has no artificial preservatives), the
juice of one lime, the green goodness of one avocado, and a generous pinch of
salt. I combined and served with tortilla chips.
The wine and salsa pairing was super summery, and definitely
took the edge off the heat of the city.
