 |
| John Ash comments on Southern
hospitality while explaining the delectable Visionary
Dinner menu and wine pairings. |
|
A Recipe from Chef Ash's Kitchen
Chinese New Year Shrimp Cocktail,
Serves 4 generously
Wine Pairing: Bonterra organically
grown Viognier
If you attended the Visionary Dinner
and enjoyed the delicious first course, or if you want
to see what you missed, we thought we would include the
recipe from the Shrimp Cocktail dish. Made with Georgia
Coast White Shrimp from Inland Seafood and Port Royal
Shrimpers, the dish was created and prepared by Chef
John Ash, Fetzer Vineyards Culinary Director. An added
treat, this dish was paired at the Visionary Dinner with
a lovely 100 percent organic, white wine.
This brings together flavors from
Asia and primarily those from Southeast Asia. For the
most dramatic effect, serve this in a clear martini glass.
To ensure that shrimp will be moist and succulent, I've
brined them before cooking. This is a good technique
whenever you cook shrimp. Fresh lotus root, Edamame (fresh
soy beans usually sold frozen) and Shiso leaves are generally
available in Asian markets. |
|
Combine the salt and sugar to make
the brine and stir until crystals are dissolved. Add
shrimp and refrigerate for one hour. Drain shrimp discarding
the brine and rinse. In a large saucepan bring 6 cups
of lightly salted water to a boil. Add shrimp and immediately
turn off heat. Allow shrimp to sit in the water for 2
minutes then drain and plunge immediately into a bowl
of ice water to stop the cooking. Drain again and set
aside. Shrimp can be cooked a day ahead and stored covered
in the refrigerator.
Peel the lotus root with a vegetable
peeler and slice into thin rounds. Blanch rounds in lightly
salted boiling water for 30 seconds or so and then drain
and refresh under cold water. Set aside. Peel cucumber
and slice in half lengthwise. Cut into long thin strands,
lightly salt and set aside in a bowl for at least 15
minutes. Rinse cucumber and pat dry.
In a clear martini glass or other
clear flat bowl, attractively arrange the shrimp, cucumber,
lotus root, mango, edamame, scallions and shiso leaves.
Spoon the dressing over and top with cilantro sprigs
and peanuts. Add any or all of the optional garnishes
that you want. Serve immediately.
John Ash c 2000 |
