This time of year, I occasionally need a break from the rich, slow-cooked, one-pot, comfort food that is so appropriate for cold weather. Typically its a weeknight when the day has gotten away from me, and I have a limited amount of cooking effort in me before I plop down in front of some good, escapist TV. In one hand, I want a glass of something refreshing. With the other hand, I can push around something that is quickly sizzling in a skillet…

The other night I reached for the Kim Crawford 2008 Sauvignon Blanc Marlborough ($19). This is one of the most reliable, consistently good, under-$20 wines out there, I suppose. With aromatic lime and herbal notes accenting ripe nectarine, citrus and tropical melon fruit that lingers on a mineral-tinged finish. Ready to drink now. Locate this wine online or in your area.

Pairing: Recipe: Fish & Shellfish: Amaretto Sauteed Shrimp
This quick shrimp sauté offers vibrant flavors in a flash. Serve with steamed white rice or spoon over angel hair or spaghetti pasta. Serves 4.

½ cup butter
1 white onion, chopped
1 pound large shrimp, shelled and deveined
½ cup Amaretto
½ teaspoon salt
½ cup sliced almonds, toasted
½ cup green onions, thinly sliced

Melt butter in a large skillet and cook over medium heat until golden brown. Add onions and cook until transparent, about 8-10 minutes. Add shrimp and sauté just until cooked, about 4-5 minutes. Remove skillet from heat and add Amaretto, almonds and green onions. Return to heat and cook a couple of minutes, until bubbly and heated through.