Ledger David Cellars – Vineyard and Winery in Southern Oregon

Southern Style Poached Shrimp on a Toasted Roll Paired with Dry Sangiovese Rosé

Posted on

So, Robert has a love of Southern cooking and in honor of our Ledger David Sangiovese Dry Rosé, simple summer food and, well, living in the deep South of Southern Oregon, he’s offering up this simple sandwich. The color of the shrimp and the fresh flavors of this sandwich pair up perfectly with this wine. This wine is magnificent. Heck, even if you don’t like white wines or Rosés, this one will win your taste buds heart. Make this up and pair the sandwich with an heirloom tomato and watermelon salad. Throw a little bit of chopped peaches into the salad and drizzle with a vinaigrette dressing and have a delightful picnic. Here’s to enjoying the last days of summer. Enjoy!

Makes 4 rolls

1½ lbs. poached shrimp (recipe below)
½ cup garlic and lemon aioli (recipe below)
1 tbsp. mint leaves, chopped
2 tbsp. celery leaves, chopped
2 tbsp. chives, chopped, plus more to garnish
4 split-top rolls or buns

Combine shrimp, aioli, mint leaves, celery leaves, and chives together in a bowl, and stir until the shrimp is coated. Toast the rolls and divide the shrimp salad between them. Garnish with chopped chives and serve.

Poached Shrimp
2 tbsp. Old Bay seasoning
3 bay leaves
1 tbsp. whole black peppercorns
3 tbsp. kosher salt
1 tsp. red pepper flakes
2 cups LDC Sangiovese Dry Rosé wine
2 whole lemons
1½ lbs. shrimp, peeled and deveined

Combine Old Bay, bay leaves, peppercorns, salt, red pepper flakes, wine, and 6 cups water in a thick-bottomed pot. Cut the lemons in half and squeeze the juice into the pot. Place the mixture on the stove over medium-high heat and bring it to a simmer. Then drop the shrimp into the poaching liquid and simmer for several minutes or until just cooked through. Using a skimmer, remove the shrimp, and place them in the refrigerator to cool. Discard the poaching liquid.

Garlic and Lemon Aioli
1 egg yolk
½ tsp. garlic, chopped
1½ tbsp. lemon juice
1 tsp. kosher salt
1 tsp. black pepper
1½ cups vegetable oil

Combine first 5 ingredients in a bowl. Whisk until just slightly foamy. Slowly drizzle in oil, continuing to whisk, until the mixture looks like mayonnaise, and then add ¼ cup of water to thin it slightly. Check seasoning and add more salt if needed.