Tiger prawns with blood orange cream sauce

February 25, 2009 4:31:03 PM PST
Avoid expensive restaurants and make your own romantic feast at home.

Tiger Prawns with Blood Orange Cream Sauce and Angel Hair Pasta
Yield 2 servings

Ingredients:

  • 1 tablespoon Olive oil
  • 1 cup button mushrooms, quartered
  • ½ red onion, julienned
  • 1 stalk celery, julienned
  • 1 each carrot, julienned
  • 2 each red fresno pepper, julienned
  • 10 Tiger prawns, (U 13-15) peeled and deveined
  • 1 teaspoon tomato paste
  • Zest from one orange
  • 1/2 cup Blood orange juice (about 1 orange)
  • 1/2 cup heavy cream
  • 1 tablespoon J Brut Rose
  • 1 ½ teaspoon lemon juice
  • 1 tablespoon butter
  • ¼ cup cilantro, chopped
  • 3 ounces Angel hair pasta
  • Salt and white pepper to taste
Procedure
  1. Bring a large pot of salted water to a boil.

  2. Heat the olive oil in a medium sauté pan over medium high heat. Place the mushrooms, onion, celery, carrots and red fresno pepper in the pan and cook for 3-4 minutes. Add prawns and tomato paste; cook an additional 3-4 minutes. Add the orange zest, juice, cream, J Brut Rose, and lemon juice. Continue cooking until sauce simmers, about 1-2 minutes.

  3. At this time, cook the pasta in the boiling water until al dente, about 4 minutes. Strain pasta.

  4. Add butter, cilantro, and 1-2 tablespoons water to the pan of shrimp. Remove from heat, toss with pasta and serve.

    Serve with J Brut Rose
About J Vineyards & Winery:
Founded by Judy Jordan in 1986 and expressed through George Bursick's winemaking, J Vineyards & Winery produces site-specific, cool-climate Russian River Valley Pinot Noirs, Chardonnay and Pinot Gris, as well as the highly lauded J Cuvée 20, J Vintage Brut, J Brut Rosé and J Late-Disgorged Brut. Considered a pioneer in Sonoma County for the enhanced Visitor Center experience, the winery offers award-winning varietal and sparkling wines at its Signature Bar as well as sumptuous food and wine pairings in the Bubble Room and on the outside J Terrace, paired to perfection by Executive Chef Mark E. Caldwell.

11447 Old Redwood Highway
Healdsburg, CA.
Website: www.jwine.com
1.800.JWINECO

About Mark E. Caldwell:
When J Vineyards & Winery opened its tasting room in 1999, they were the only Sonoma County winery to offer a food and wine pairing program where exquisite plates of food are perfectly paired to its wines. Since joining J in 2004, Executive Chef Mark E. Caldwell has elevated its food and wine pairing program to an even higher, more sophisticated level.Given that the Bay Area has an abundance of fresh, locally rown produce and artisanal food products available, Mark passionately changes his menus regularly to reflect seasonal foods. Some of Caldwell's favorite dishes paired with J wines have included Dungeness Crab with Curry Crème Fraiche atop a Green Onion Basmati Rice Cake paired with Pinot Gris or Braised Painted Hills Beef Short Ribs with a Pinot Noir Reduction topped with a Horseradish Cream matched with a Russian River Valley Pinot Noir or Saigon Pumpkin Pottage with Pork, Chicken and Shrimp paired with a crisp Chardonnay. At an early age, Mark knew he was destined to become a chef. His dad managed the cooking and catering for his family's local church in Cupertino, California while Mark found himself in the kitchen helping his mom make meals for the family. As the eighth of ten children, feeding the family was like catering a small dinner party so no doubt his mom appreciated the extra hands-no matter how small. Mark soon moved from the family kitchen to restaurants around Northern California. Mark enrolled in San Francisco's California Culinary Academy and graduated in 2001. At the CCA, he was most inspired by a food and wine pairing class taught by Jerry Comfort, Beringer Winery's Gourmet Chef and Culinary Director. Mark became fascinated with how wine changed food and food changed wine in complementary fashions, discovering it's a science and an art form. Fresh from graduation, he accepted an externship with Chateau Souverain in Geyserville as the kitchen's Garde Manger until April 2003. Mark claims to have the best job at J Vineyards & Winery. He loves having an outlet that allows for delicious, creative expression, the challenge of discovering new flavor combinations to pair with J's wines, and he loves watching guests enjoy his culinary creations with a glass of wine-the ultimate satisfaction for a chef.


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