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Rosé Poached Shrimp with Fresh Summer Watermelon and Pickled Watermelon Rind
Serve with Kendall-Jackson Rosé
Sweet shrimp and watermelon are balanced by the tangy pickled watermelon and house made creme fraiche, while the sumac adds complexity. The bright summer fruit flavors in the wine are accentuated and make this a refreshing pairing.
Recipe by Chef Ryan Pollnow
8 appetizer bites
Ingredients:
1/2 pound Sweet White Shrimp (medium size) peeled and cleaned
1 1/2 cups Kendall-Jackson Grand Reserve Rosé
1 1/2 cups Water
1 each Garlic Clove (crushed)
1 each Lemon (cut in half)
1/2 each Red Onion (diced large)
1 slice fresh ginger
1 each Sachet (recipe follows)
2 Tb kosher salt
1/4 cup diced Pickled Watermelon (recipe follows)
Sachet Ingredients:
15 each white peppercorns
1 each dry bay leaf
10 each coriander seeds
3 each cardamom pods
1/2 teaspoon mustard seeds
Sachet Preparation:
Mix and wrap all ingredients in a cheesecloth and tie together with kitchen twine.
Pickled Watermelon Rind Ingredients:
2 cups watermelon rind* (small 1-2 inch pieces)
2 Tb Salt
2 cups water
2 cups Rice Wine Vinegar
2 cups Sugar
1 each Sachet (see above)
Pickled Watermelon Rind Preparation:
In a medium bowl, or one quart deli container, mix the salt and water until the salt dissolves. Add the watermelon and refrigerate for 24 hours. The next day, heat the vinegar and sugar in a medium sauce pan until the sugar dissolves. Add the sachet and bring the whole mixture to a boil. Meanwhile, drain and rinse the watermelon and add to the boiling vinegar. Lower the heat and cook for 35 - 40 minutes until translucent. Once cooked, chill the whole mixture together.
To prepare the watermelon rind, peel the outer green layer and all red/pink flesh leaving only the white rind. Cut into small 1-2 inch pieces.
Final Preparation:
- Place the shrimp in a large metal mixing bowl and set aside.
- In a medium sauce pan, bring the water, wine, garlic, onion, ginger, lemon, sachet and salt to a boil.
- Once the mixture has come to a boil, turn down the heat and allow the broth to simmer for ten minutes.
- Bring the mixture back to a boil and strain directly onto the clean shrimp.
- Leave the shrimp to cook for 3-5 minutes, until completely opaque.
- Add two large scoops of ice to the bowl, allowing the shrimp to cool completely in the cooking liquid before removing and refrigerating for further use.
Assembly Ingredients:
4 tbs. Crème Fraiche or sour cream
1 cup Fresh Watermelon Cut into small dice
1 tsp Sumac (Sumac is a very popular condiment in Turkey and Iran)
8 small chervil leaves
Assembly:
To assemble place shrimp on fork add a small dollop of crème Fraiche and place fresh and pickled watermelon on top. Sprinkle with Sumac and garnish with chervil.
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