McFadden Shrimp Flat Breads
Chef Julie Hoskins of Unexpected Chef and Summertime in a Glass, the Sauvignon Blanc advocacy organization, created this amazing dish for McFadden Farm.
McFadden Sauvignon Blanc Potter Valley Mendocino & Shrimp Flat Breads
"I love just jumping in a car and going on a spontaneous road trip.
Last fall after a heat wave in October, I was ready to get away. There was a slight breeze and hint of cooling coming in. We decided to go to Lake Pillsbury and on the way back we took a different route and headed towards Mendocino’s Potter Valley. I had read that wonderful winegrapes were coming out of this AVA.
As we descended from the Lake Pillsbury forest area, we gazed upon lush green and gold which looked out of place. For some time now in Northern California, we have been surrounded by the stark evidence of a drought. Unlike the rest of the region, Potter Valley obviously had water, as evidenced by the plush, green vegetation all around. It looked like a thriving farming community and we couldn’t wait to taste wine from this region, especially the Sauvignon Blanc!
I got the opportunity to taste McFadden Farm wine in February 2015 while visiting the McFadden tasting room in Hopland. Hours passed but felt like minutes talking with John Cesano, tasting room manager, as he led us through one varietal after another. I haven’t stopped talking about it since!
The juiciness and lushness of the fruit from that farming paradise I drove through last fall is present in the wine. I asked John what he might pair with their Sauvignon Blanc. He responded with an idea for a shrimp pizza.
I took that idea and came up with a shrimp flat bread. The ingredients are all Sauvignon Blanc pairing favorites and easy to put together for an appetizer or light supper.
1 pkg. naan bread, used for flat bread base
1 bunch asparagus, trimmed
1 lb 16-20 shrimp, peeled, deveined
8 oz. goat cheese, crumbled
1/4 cup Kalamata olives, pitted
2 tablespoons preserved lemon, minced
2 tablespoons Italian parsley, chopped
Preheat outdoor or indoor grill to medium high
Bring large pot of salted water to a boil. Blanch asparagus for 1 1/2 minutes in boiling water. Place in bowl of ice water to stop cooking process.
Season shrimp with salt & pepper. Sauté in skillet for 1 1/2 minutes and reserve for flat bread.
Preheat oven to 400° F.
Put the flatbreads on the grill and cook until grill marks appear (about 4 minutes each side). To assemble, you need to cut tails off of shrimp and discard. Cut asparagus into 2 inch pieces. Layer flatbreads with asparagus, shrimp, olives and goat cheese. Sprinkle preserved lemon on each flatbread.
Heat in oven on cookie sheet until cheese melts (about 5 minutes).
Sprinkle parsley over and cut into pieces for serving.
Enjoy with a glass of Blue Quail Sauvignon Blanc