picture of Rob above the wine train's Vodka Mustard Shrimp recipe from the Napa Valley Wine Train.

FROM ROB'S VISIT TO THE NAPA VALLEY WINE TRAIN

This shrimp recipe is from chef Kelly Macdonald of the Napa Valley Wine Train. When I visited Napa valley we went on the wine train and it was one of our favorite experiences of the Napa Valley Wine country visit. If you visit Napa, treat yourself and call to schedule a trip on the wine train for your first day. You will get “the lay of the land” and a fabulous meal! I posted a link of the Napa Valley visit on the bottom of this recipe. Rob.

BLOOD ORANGE VODKA MUSTARD SHRIMP (www.winetrain.com (800) 427-4124)

24 U-15 shrimp, peeled and deveined (U-15 is 15 or less shrimp per pound)
1 c. canola oil
1/4 c. blood orange vodka
1 t. smoked (or regular) sea salt
2 T. honey mustard
1/4 c. extra virgin olive oil
2 oz. capellini pasta
1 fresh mango
1 head radicchio lettuce
6 (10 inch) bamboo skewers
1/4 c. fresh parsley, chopped
1 bunch fresh chives

In a bowl, combine canola, vodka, salt and mustard. Add shrimp and fold, ensuring that each shrimp has been coated. Cover with plastic wrap and place in a refrigerator for 2 hours. While the shrimp are marinating, heat extra virgin olive oil in a wok or saute pan. Fry capellini til golden brown. Remove from oil and place on paper towels to drain and cool. Peel mango and cut into Julienne strips and set aside. Chiffonade the radicchio and set aside. Place skewers in water and soak for a few minutes. Remove and place on paper towels. Remove shrimp from marinade and place four shrimp on each skewer. Over medium heat, grill the shrimp for 2 minutes on each side. Remove from heat and set aside. Place saute pan over medium heat, stir the marinade to combine and pour into the saute pan. Bring to a simmer and remove from heat. On a serving platter, scatter the fried capellini. Place shrimp skewers over capellini and drizzle with a small amount of the marinade. Garnish the shrimp with radicchio, mango, parsley and chives.

Note: Chiffonade, to cut into long thin strips.

Rob's Visit To the Napa Valley

Vodka Mustard Shrimp recipe from the Napa Valley Wine Train is published in our April, 2009 Menu Minder, Issue #306.