Due to availability of seasonal lettuces, vegetables and seafood, we added (and substituted) a few ingredients in Chef Woody’s dish. I hope he doesn’t mind. The recipe was so inspiring to my inner ceviche lover that we added fresh octopus, which arrived the morning we prepared the dish. Avocados are now in season in California, and I couldn’t pass up including fava blossoms from our garden when I saw Chef Woody’s presentation. We also opted for the grilled preparation.
Chef Woody’s recipe will be featured at our Spring at Jordan event on May 1.
Southern Summer Pickled Shrimp
by Bill Woody
(Equally tasty Winter, Spring or Fall)
2 lbs thawed cooked and peeled jumbo shrimp (31-40 count; sold frozen at grocery stores and warehouse clubs)
1 cup white wine vinegar
½ cup extra virgin olive oil
1 3.5-ounce jar non-pareil capers
1 large sweet onion (sliced thin)
2 teaspoon celery seed
1 teaspoon fresh garlic (minced)
1 tablespoon sugar
Fresh cracked pepper and sea salt to taste
Combine all ingredients in a gallon-size zip lock bag (may want to double bag); mix thoroughly. Place bag in the refrigerator overnight to allow the shrimp to marinate. Entrée preparation displayed in photos.
Prep time: 15 minutes
Shrimp may be served multiple ways. Great as an appetizer, stand-alone entrée, served over a bed of fresh romaine lettuce or try it over chilled pasta.
The dish will last at least one week; we love it because it can be made and served on the weekend with the leftovers enjoyed during the week for another dinner.
Made the mistake of buying raw shrimp once! No Problem!! Poured ingredients through a colander to remove the liquid and cooked them on the grill using a flat grill pan. Equally Fantastic!
– Chef Woody
Executive chef at Jordan since 2007. Constant gardener, Paco Jet devotee and lover of dehydrated fruits, vegetables and herbs. Guilty pleasure: making sea salt in Hawaii.
Winery Jordan 1474 Alexander Valley Road • Healdsburg, CA 95448-9003
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