PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
There’s nothing better than enjoying juicy grilled shrimp in pil-pil sauce outside on a warm summer night with a crisp Chilean wine to match.
My husband and I spent our honeymoon traveling around Chile. We spent the first three days of our honeymoon touring it’s most famous wine valleys – Colchagua, Casablanca and Maipo – sipping wine and enjoying really incredible food.
So when I started planning a recipe to pair with Santa Rita wine, one of the most well known brands and high quality brands from Chile, I knew I wanted to recreate one of the dishes we enjoyed on the trip. I immediately thought of an incredible meal we had in Santiago where we split woodfire oven baked goat cheese, spicy Chilean mashed potatoes and a giant clay bowl of tender hake cheeks in pil-pil (garlic) sauce. Instead of using hake cheeks (I don’t think they sell that at Whole Foods), I swapped local shrimp, since shellfish is a natural pairing with their sauvignon blanc.
And wouldn’t you know, when I looked back at my travel journal from the trip, as it turns out, we actually had a bottle of Santa Rita wine that night! How crazy is that? They were running a special promotion all over Chile that week promoting various Chilean wines by offering a bottle to take home with every bottle you ordered at restaurants. Umm, can we get something like that back in the States? One thing we learned is that Chilean wines offer great quality for the dollar – something with taxes makes wines from Chile less expensive to buy Chilean wines in the States, so now Chilean wine is most of what we purchase!
This meal is the perfect way to celebrate the #120DaysofSummer with a hot grill, smoky grill and al fresca dining. There’s nothing better than enjoying fresh, juicy shrimp outside, especially since they can get kinda messy! Crisp Santa Rita 120 sauvignon blanc is a great choice for outdoor drinking. It’s crisp, fresh, and not overly sweet, oaky or tart. It pairs well with lighter summer fare, but has enough complexity to stand up to the smoky char brought out by grilling.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
Looking for a vegetable side? Try this salad with walnut crusted goat cheese.
- 1 lb large raw shrimp in shells
- 1 teaspoon Badia complete seasoning
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 10 garlic cloves, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 pinches cayenne pepper
- Crusty bread, for serving
- Heat grill on medium-high heat. Skewer shrimp on metal or wooden skewers. Pat dry with a paper towel. Sprinkle with Badia seasoning.
- When grill is hot, place shrimp skewers on grill and cook 2 minutes per side until pink. Remove to a clean plate. When cool enough to handle, remove shrimp from skewers.
- Place olive oil and butter in a sided cast iron skillet placed on the grill. Heat until butter is melted and foams. Add garlic, smoked paprika, salt and cayenne. Cook 30-60 seconds until fragrant. Add shrimp and toss to coat, cooking just a minute or two to head the shrimp back up. Serve with crusty bread.