Jordan

< Back to all recipes

Hawaiian Blue Prawns with Tomato Fondue

Pairing sweet, succulent freshwater Hawaiian blue prawns with the richness and depth of tomato fondue is one spring’s greatest epicurean pleasures. Infinitely versatile and intense with flavor, this recipe is perfectly balanced when accompanied by the bright acidity of Jordan Chardonnay.


Pair with: Jordan Chardonnay

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.

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.

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.

Wines
Olive Oil
Visit Us
Videos
Photos
Jordan Estate Rewards

Trade & Media

New Blog Post:

Our favorite things to do in Healdsburg and Sonoma wine country

Latest Press:

View the new edition of magazine, Jordan Estate Tales

Upcoming Event:

Join us 30 miles off the coast of Cape Cod for one of the nation's most celebrated wine and food events