Grilled Shrimp Appetizer Recipe | Hawaiian Prawns with Tomato

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Hawaiian Blue Prawns with Tomato Fondue and Pea Salad

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

Ingredients

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

For the tomato fondue

3 Tbsp Jordan Extra Virgin Olive Oil
1 shallot, minced
1 clove elephant garlic, thinly sliced
1½ pounds 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

For the 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

Ingredients

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

For the tomato fondue

3 Tbsp Jordan Extra Virgin Olive Oil
1 shallot, minced
1 clove elephant garlic, thinly sliced
1½ pounds 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

For the 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

Instructions

yields 16

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 an appetizer, 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.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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