Shrimp, Beans, & Low-Cal Pinot

posted in: Beverages, Big Bites, Recipes | 0

Microsoft Word - Flight Song’s Pinot Grigio .docxI recently attended a fabulous blogger event hosted by InStyle Magazine, which featured all sorts of venders: SkinnyGirl, Sears, DSW, and Elizabeth Arden. One of my favorites, being the lush that I am, was Flight Song (c/o). They served up a crisp, flavorful Pinot Grigio with -get this- 20% less calories than the average bouteille du vin. Diet wine with no compromise on flavor? Yes, please.


Brancott Estates Flight Song's Pinot Grigio & Sauvingon Blanc grapes are selected and harvest earlier than usual to craft full-flavored wine that is naturally lighter in sugar, alcohol, and thereby 20% lighter in calories. The Sauvignon Blanc boasts lemongrass and tomato aromas with a pink grapefruit-like taste, while the Pinot Grigio's sweet, fruity aromatics and delicious apple-like acidity make it a great pairing for delicate yet spicy dishes. It's perfect with spicy seafood, to be exact, so I was inspired by two of my favorite restaurant dishes: 1) The Shrimp Orzo at Kefi, and 2) Due's Guazzetto Toscana appetizer.


The Shrimp Orzo from Kefi is truly a guilty pleasure- grilled shrimp, a bright tomato sauce, creamy feta cheese, and orzo. Due's dish, on the other hand, is quite similar- with rosemary tomato sauce instead of lemon and mint, and cannelini beans in place of orzo. To keep with the Flight Song's theme of 20% lighter- I chose to combine the two: the shrimp and sauce from Kefi, and the cannelini beans from Due. It went perfectly with the Pinot Grigio creating a wine and meal pairing that tasted indulgent, but was quite the opposite.


What You'll Need:

(Serves 5)

  • 2 lbs peeled, deveined shrimp
  • 1 can Cannellini beans (about 15 oz.)
  • 4 gloves of garlic, smashed
  • 1/4 cup of sundried tomatoes (rehydrated in water and diced)
  • 1 lemon, juiced and zested
  • 2 large shallots, finely chopped
  • 8 oz. baby spinach
  • 3 plum tomatoes
  • 2 cups tomato sauce (storebought or homemade)
  • 1 cup of feta cheese, crumbled
  • 4 whole scallions, chopped
  • 1/2 cup water
  • 1/2 tbsp of chopped mint
  • 1/2 tbsp of chopped oregano
  • Exra Virgin Olive Oil


Step 1:

Preheat the oven to 400F, and roast the tomatoes with a drizzle of olive oil, salt, and pepper until wilted and slightly charred. Remove from oven and crush with a fork.

Step 2:

Meanwhile in a large pot, heat 1 tablespoon of olive oil over high heat and add the garlic and shallots.  Sauté for 1 minute until fragrant and softened.  Add the scallions and sear the shrimp, (in batches, if necessary) until cooked through. Remove and set aside.

Step 3:

Deglaze the pan with water then add in crushed tomatoes, sundried tomatoes,  and tomato sauce. Cook for 2-3 minutes until it cooks down slightly and  season with salt and pepper to taste.

Step 4:

Add the spinach, and toss until it wilts. Then add 1-2-3/4 of the feta, the shrimp, cannelini beans, lemon juice and zest, and herbs. Top with more feta cheese to serve.

Hint: We used "Bulgarian Feta," soley based on the fact that it was much cheaper. It is also creamier and has a texture more like goat cheese (versus the crumbly texture of Greek feta.) There is a slight difference in flavor as well, so use what you're comfortable with!

As for the Sauvignon Blanc- I'm saving that for "Friendsgiving:" A Thanksgiving-themed potluck dinner with the girls. I'm in charge of dessert, so stay tuned for that recipe!

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