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Hawaiian Blue Prawns with Tomato Fondue

Food

05.21.2013

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Summertime has arrived in many parts of the country and wine drinkers everywhere are trading in hearty red wines for refreshing white wines. Todd Knoll, the Executive Chef at Jordan Winery has created this light, refreshing dish for Hawaiian Blue Prawns with Tomato Fondue to pair with the recently released 2009 Jordan Chardonnay. The lightness of the prawns and sweetness of the tomatoes play beautifully together, and the dish is incredibly simple to prepare.

Give it a try with a bottle of your favorite chardonnay this weekend!

Hawaiian Blue Prawns with Tomato Fondue

1.5 lbs Blue Hawaiian prawns, tail on, peeled and deveined (spotted Pacific prawns or langoustines may be substituted)
1 Tbsp of Jordan Extra Virgin Olive Oil
1 Tbsp Meyer lemon juice
Salt and pepper to taste

Preheat a grill to medium-high heat. (You should be able to keep your hand over the flame for no more than 3 seconds.) Brush prawns with olive oil and season with lemon juice, salt and pepper. Grill on both sides until just cooked through (2-3 minutes total) and set aside.

Fondue

3 Tbsp Jordan Extra Virgin Olive Oil
1 shallot, minced
1 clove of elephant garlic, thinly sliced
1.5 lbs Early Girl tomatoes, peeled, seeded and chopped (Roma or San Marzano may be substituted)
2 Tbsp lemon zest
1 tsp Aleppo chili flakes
3 Tbsp basil leaves, chiffonade (Greek basil leaves may be substituted)
1 Tbsp fresh marjoram leaves, whole
Kosher salt to taste

To prepare the fondue, heat olive oil in a non-reactive sauté pan over medium heat until it begins to shimmer. Add the shallot and garlic to the oil and gently stir until translucent. Stir in tomatoes, lemon zest and salt. Cook until some moisture has evaporated but tomato still holds its form (6-8 minutes). Fold in herbs and chili flakes, adjust seasoning and add more olive oil, if desired. Set aside and keep warm.

Pea Salad

¼ cup English peas*, (frozen baby peas may be substituted)
½ cup sugar snap peas, stems removed
2 Tbsp fresh mint, chiffonade
3 Tbsp Jordan Extra Virgin Olive Oil
2 Tbsp Meyer lemon juice
Salt and pepper to taste

*Reserve pea tendrils and blossoms for garnish

Prepare an ice bath. Bring a pot of salted water to a rapid boil. Blanch peas and shock in ice bath to arrest cooking. Drain and reserve. Gently toss peas with mint, olive oil, lemon juice, salt and pepper. Set aside at room temperature.

To arrange as hors d’oeuvres, fill a warm spoon with fondue and add a small handful of pea salad. Top with an arrangement of prawns and garnish with pea tendrils and blossoms.

PAIR WITH: JORDAN CHARDONNAY
SERVES 16



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