Mayo Family Wines - Chardonnay, Prawns & Polenta
Prawns & Polenta
1 1/2 cups Milk
1 1/2 cups Water or Stock
2 Garlic Cloves
1 bay Leaf
1 cup polenta
1 pinch Baking Soda
1/2 cup Parmesan Cheese, shredded
4 tbsp Butter, cubed
salt & pepper to taste
3 tbsps Olive Oil
3 tbsps Vegetable Oil
24 Jumbo Shimp (thawed, deveined, peeled with tail left on)
1 1/2 Shallots, minced
6 Garlic Cloves, minced
3 pinches Crushed Red Pepper Flakes
1 1/2 cups Chardonnay
3/4 pound Butter, unsalted, cold cubed
salt & pepper as needed
Garnish: Fresh Parsley
1. Add Milk, Water and salt & pepper to large saucepot and bring to a simmer over medium-high heat. Secure Garlic Cloves and Bay Leaf in cheesecloth and tie with butcher’s twine. Add to saucepot.
2. Reduce heat to medium-low. Whisk in polenta, a lttle at a time, and baking soda. Continue to cook, whisking constantly until polenta has become thick and is no longer gritty when tasted, about 15 minutes.
3. Remove from heat and remove the bayleaf and garlic cloves. Whisk in cheese and butter. Taste for seasonings and adjust as needed.
1. Heat oil in a large saute pan over medium-high heat until shimmering. Add shrimp, shallots, garlic, red pepper flakes, and slat and pepper to taste. Saute, stirring occasionally, until shrimp is half cooked and garlic and shallots are tender and fragrant.
2. Deglaze pan with Chardonnay, scraping any brown bits off the bottom of the pan. Bring to a boil and cook until alcohol has cooked off and liquid has reduced by half. Remove pan from heat.
3. Off heat working in batch whisk a few cubes of butter into the shrimp liquid until melted and incorporated. Continue with remaining butter until all is incorporated into the sauce. taste for seasonings and adjust if needed. Serve over Polenta and garnish with parsley.
2017 Chardonnay Reserve, Laurel Hill Vineyard,
Sonoma Valley, Estate Grown
This wine is “FTB” or “Full Tilt Boogie,” as our winemaker, Mike Berthoud says. From smooth Meyer lemon to a creamy hazelnut, there are no sharp edges to this wine! We pulled out all the stops for this wine. Harvested from the top 13 rows of our Laurel Hill Vineyard, only bilateral cordon trellised which limits the crop to 3 tons per acre producing richness and concentration. 100% French Oak barrel fermented, and barrel-aged, we used 50% brand new, 50% one-year-old oak. Full malolactic fermentation, aged Sur Lie Batonage (stirred on the lees), this is the perfect recipe for creamy softer acidity and a long finish. Suggested pairing: Seared Scallops and summer corn succotash.