Recipes

Please enjoy these recipes with family and friends over a bottle of Highlands Wines!

Shrimp topping Avocado/Citrus bed on Rice base with Tamarind reduction sauce

 

Approximately 60 min start to plate.

 

Servings: Makes 2 servings.

Ingredients

10 Tamarind Pods dried

¾ lb large shrimp peeled and de-veined with tail

1 shallot sliced into rings

1 garlic clove minced

1 tablespoon raw sugar

2 1/2 tablespoons of sauté oil of choice

1/2 tablespoon Asian Fish Sauce

3/4 tablespoon Soy Sauce

1 tablespoon fresh lime juice

½ tablespoon fresh lemon juice

1 avocado

1/3 tablespoon fresh ginger peeled and minced

1 whole Serrano minced (seeds included)

1/4 teaspoon salt

1/8 cup roasted salted peanuts, chopped

½ cup of rice of choice

Garnish: fresh Italian Parsley and/or Cilantro sprigs

 

Preparation:

Start tamarind reduction:

Gently boil shelled tamarind Pods in 3/4 cup of water until seeds separate from flesh (approximately 30 min) stirring occasionally soften flesh off seeds. Strain off solids and add sugar and ¼ cup of Highlands 2002 Zinfandel to tamarind nectar then reduce to 1/3 cup. Remove heat and add fish sauce, soy sauce, and lemon juice to tamarind nectar, stir until consistent and reserve.

 

Crisp shallot and make tamarind sauce:

Using heavy sauce pan, heat oil with medium flame. Then toss in shallots and fry, stirring, until golden brown. Transfer with tongs to paper towels to crisp. Reserve oil.

 

 

Prepare avocado and citrus and cook shrimp:

Peel and pit avocado into ½ -inch chunks. Peel, section, deseed, and cut into ½-inch chucks of preferred citrus in volume approximately equal to avocado. I recommend tangerine or sweet ruby grapefruit. Toss chunks in lime juice in a bowl.

 

Using a heavy skillet and heat reserved oil until hot then sauté Serrano, garlic, ginger and salt, stirring constantly for 30 seconds. Add shrimp to sauté turning once for no more then a couple minutes total. Stir in tamarind nectar and simmer until shrimp are just cooked through.

 

On a base of rice layer a bed of avocado/citrus and spoon shrimp on top and pour sauce over shrimp then sprinkle with shallot, peanuts, and garnish greens. Serve with paired wine and enjoy!

Submitted by: dan@d2kent.com