By Samantha Schwalm
Recently, my family visited my parents for a few weeks. At the time, there still wasn’t a lot we could go out and do together. Because of this, my husband surprised us with a virtual wine tasting with Modus Operandi Wines. They send you a beautiful box of 3 to 4 different wines, and instructions for the zoom call. Also included are suggestions for cheeses to serve with each of the wines. We set out various glasses, a cheese platter, spanakopita, and some chilled shrimp in an herb and butter sauce.
When you log on to the zoom call, you get a one on one experience with the wine maker himself, or one of his knowledgeable employees. They walk you through the thought process for making each of the wines. While explaining the flavor profiles, they encourage you to ask any and all questions for a full interactive experience. It was super interesting, fun, and for a few short moments we felt transported to Napa.
1 bag of 15 to 20 tail on shrimp (peel and devein)
3 T butter
2 T olive oil
1 tsp garlic
1 T thyme
1 T dill
1/4 white wine (or rose)
In a sauté pan place the butter and oil. Then add the shrimp and everything except the white wine. Sauté for 5 to 7 minutes until shrimp is bright pink. It is about 2 to 3 minutes per side. Slowly add in the white wine and simmer for another 6 minutes to cook out the alcohol. Pour into a pan and serve! This dish may be eaten warm or let cool and refrigerate for an hour before serving.
With my mother, Nancy Kabat.