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Wine, Tri-Tip and Lompoc Shrimp : Recipes: Two simple-to-make dishes from the Santa Barbara wine country.

May 30, 1991|BARBARA HANSEN | TIMES STAFF WRITER

Recipes that use wine are nice to have for those occasions when a bottle is only partially consumed. The remnants can flavor a great beef stew, chicken cacciatore, spaghetti sauce or onion soup.

More than 200 such dishes are in "Viv and Walt Cook With Wine," a spiral-bound book compiled by Lompoc residents Viv and Walt Brambir. On sale at this year's Santa Barbara County Vintners' Festival, the book features recipes that are simple to prepare and call for easily obtainable ingredients.

It is available by mail for $12, which includes tax, postage and handling. Write to Wine Words, 4117 Constellation Road, Lompoc, Calif. 93436.

The following recipes include grilled tri-tip, which is a Lompoc specialty, and shrimp seasoned with red wine and dill. Suggested accompaniments for the tri-tip are salsa, beans, salad, garlic toast and a red Zinfandel.

LOMPOC TRI-TIP BARBECUE

1/2 cup red wine

1/2 cup oil

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

Juice of 1 lemon

3 cloves garlic, chopped

1/4 teaspoon dry mustard

6 to 8 pounds beef tri-tip steak

Combine wine, oil, Worcestershire, soy sauce, lemon juice, garlic and mustard. Place meat in shallow dish. Pour marinade over and turn to coat well. Cover and refrigerate 24 hours, turning several times. Remove from refrigerator 2 hours before cooking.

Grill over white-hot coals about 20 to 30 minutes on each side, brushing frequently with marinade. Makes 10 to 12 servings.

WALT'S FAVORITE SHRIMP

2 tablespoons butter or margarine

1 small onion, chopped

1/4 pound mushrooms, sliced

1 1/2 pounds shrimp, peeled and deveined

1/2 cup red wine

1 1/2 tablespoons cornstarch

1/2 cup half and half

1 tablespoon snipped fresh dill

1/2 teaspoon salt

Black pepper

4 potatoes, cooked and mashed

Melt butter in large skillet over medium heat. Add onion and mushrooms and cook until tender, about 4 minutes, stirring frequently. Add shrimp and cook until pink, 3 to 5 minutes. Gradually stir wine into cornstarch until smooth.

Add wine mixture, half and half, dill, salt and pepper to taste to shrimp mixture. Bring to boil over medium heat and boil 1 minute. Serve over mashed potatoes. Makes 4 to 6 servings.

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