May 28, 2011 Recipe

This recipe celebrates our regional spring larder with spot shrimp, baby artichokes, garlic scapes and spring greens. Artichokes' bitterness is notoriously difficult to pair with wines, so the early tender buds are blanched with Verjus water and shocked. The smoky grilled sweet prawns invokes the coming grilling season and balance the artichokes & pungent garlic whistles. Visually the bright red shrimp stand out against the rich greens. Pair with our 2009 Müller Thurgau.

Grilled Spot Shrimp & Baby Artichoke Salad

2 lb. spot shrimp, shelled and de-veined
8 baby artichokes
8 oz. garlic scapes, cut into 2" pieces
1/2 C. Perennial Vintners Verjus
1/4 C. extra virgin olive oil
3 T. hazelnut oil
2 T. Dijon mustard
2 T. fresh minced tarragon
Zest of one orange
1 T. kosher salt
1/2 t. fresh ground black pepper
6 C. mixed baby spring greens, washed and spun dry

Make the vinaigrette by whisking together 1/4 C. verjus, oils, mustard, tarragon, orange zest, salt and pepper. Chill covered in refrigerator.

Marinate the shrimp for 60 minutes in 1/3 C. vinaigrette.

Mix remaining 1/4 C. verjus into 1 Q. cold water. Snap the outer petals off the baby artichokes until the petals are pale yellow-green to near the top. Cut the stem off flush with the base, any darker green around the base, and the the top above the pale green. Cut in half and drop immediately into cold verjus water to prevent discoloring.

Bring a pot of water to full boil. Place artichokes in boiling water for 3-5 minutes or until tender. Remove, shock in ice water and drain. Blanch garlic scapes in boiling water for 1-2 minutes or until al dente, remove, shock and drain. Chill artichokes & scapes.

Remove the shrimp from the marinade and grill over high heat 2 minutes per side or until just opaque. Remove from grill and let cool.

Divide greens onto 4 plates. Top greens with garlic scapes, 4 artichoke halves, the shrimp, and remaining vinaigrette.

Back to Recipes