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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Pomelo 2009 Sauvignon Blanc and Sesame Shrimp Pasta Salad with Cron & Cilantro

Presented by: Max and Kent Girard

Sesame Shrimp Pasta Salad with Corn & Cilantro


Kosher Salt
2 ears of corn, shucked
1 pound small seed pasta, such as semi di melone or rosamarina
½ Serrano, seeded and minced
4 tbsp. plus 1 tsp. rice vinegar
Sugar
Pinch of cayenne pepper
½ cup unrefined corn oil or mildly flavored olive oil
5 tbsp. toasted sesame oil
½ cup mayonnaise, homemade or Best Foods Brand
4 tbsp. minced fresh cilantro
1 pound Oregon baby shrimp
2 tsp. white sesame seeds, lightly toasted
Cilantro sprigs, for garnish
1 lime, cut in wedges, for garnish

Fill a large pot half full with water, season generously with salt and set over high heat. Add the corn and bring to a boil. As soon as the water boils, use tongs to transfer the corn to a clean work surface.
Stir the pasta into the water and continue to stir until the water returns to a boil.
Cook according to package directions until just done; drain, rinse and drain thoroughly. Transfer to a wide shallow bowl.
Meanwhile, put 4 tablespoons of the vinegar into a medium bowl; add 2 pinches of sugar, the pinch of cayenne, and 3 or 4 pinches of salt. Stir; add the corn oil and 4 tablespoons of the sesame oil. Whisk, taste, correct for salt and acid and set aside.
Put the mayonnaise into a medium bowl, add the remaining vinegar and sesame oil, sprinkle with a little salt, cayenne, and a pinch of sugar and whisk together. Taste and correct for salt and acid. Set aside.
Use a sharp knife to cut the corn from the cob.
When the pasta is cooked and drained, add the serrano, corn, vinaigrette and half the cilantro.
Working quickly, fold the shrimp and the remaining cilantro into the mayonnaise.
Spoon the shrimp on top of the pasta, mounding it in the center; garnish with sesame seeds, cilantro sprigs and lime wedges and serve immediately.

Recipe from: Michele Anna Jordan,
The Press Democrat, June 23, 2010
Makes 8 to 10 servings

Note: This is the original recipe as it appeared in the newspaper. For purposes of the Wine Pairing group, the Oregon baby shrimp were not used. Instead, large shrimp were grilled, and then placed on top of the mayonnaise mixture before garnishing and serving.

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