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Chorizo Stuffed Shrimp with Dry Creek Peach Sauce


Battle of the Grill 19 July2014

Chorizo Stuffed Shrimp

3 ounces Chorizo
3 ounces cream cheese (not whipped)
12 Prawns (largest size you can find)
12 slices of Prosciutto, low salt is best
12 wooden skewers, soaked in Sauvignon Blanc wine for minimum 4 hours

Cook the chorizo in a non-stick sauté pan and brown. Allow to cool in the pan till warm and then add the cream cheese and mix well.
Shell, clean and devein the prawns. Cut down the back without cutting all the way through. Stuff cut with the chorizo mixture.
Take a slice of prosciutto and wrap the prawn from the bottom and ¾ of the way up. Run the skewer through the prawn and continue with the other prawns.
Put the prawns in the refrigerator for at least 4 hours or overnight.

Prepare your grill. Take the shrimp directly from the refrigerator to the grill and grill on high heat till the shrimp turns from clear to white.
Spoon the Peach Sauce on the plate and put the prawns on top.
Enjoy with 2013 Geyser Peak Sauvignon Blanc  

Dry Creek Peach Sauce
Here in Dry Creek Valley, the Sullivan family own & run a small organic stone fruit orchard called Dry Creek Peach & Produce. They are renown throughout the county for the best peaches, nectarines, plums and alike. Since peaches are at the height of their season right now, this was the perfect accompaniment to finish the dish and it pairs beautifully with the Sauvignon Blanc!

4 Dry Creek Yellow Peaches (peeled and quartered )
1 teaspoon sugar
2 tablespoons Geyser Peak Sauvignon Blanc

Put all of the ingredients in a pot and cook on medium low heat till you can mash the fruit with a fork. Set aside.

Recipe courtesy KR Catering in Healdsburg, CA

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