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Vegetable Carpaccio with Citrus Marinated Shrimp

Vegetable Carpaccio with Citrus Marinated Shrimp

shaved fresh vegetable carpaccio
Vegetable Carpaccio with Shrimp

National Chardonnay Day is the Thursday before Memorial Day:

  • In celebration of the great Chardonnay grape and recent National Chardonnay day, this light yet flavorful salad will delight palates everywhere. The perfect pairing for a delightful Chardonnay wine, shrimp are delicately sauteed in citrus of lime, orange, and lemon juice with a hint of white pepper and then chilled. Once chilled, the citrus shrimp are tossed with fresh shaved vegetables of zucchini, parsnips, carrot, and red onion and an herb shallot vinaigrette.
  • Chardonnay can have lovely floral and honey tones with soft hints of green apple, oak and one of my favorite ingredients, lemon zest.

Vegetable Carpaccio with Shrimp and Chardonnay

Vegetable Carpaccio with Citrus Marinated Shrimp

  • Nutrition Information:
    Serving size: 1 cup vegetables with approximately 6 shrimp
    Calories: 250
    Fat: 14.0g
    Saturated fat: 1.4g
    Cholesterol: 108mg
    Sodium: 116mg
    Potassium: 446mg
    Carbohydrates: 16.7g
    Fiber: 3.7g
    Sugars: 5.5g
    Protein: 16.0g

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Special thanks to Rick Mariani Photography for the photo of the Handcraft Chardonnay.

Recipe

Vegetable Carpaccio with Citrus Marinated Shrimp
Soups & Salads
Vegetable Carpaccio with Citrus Marinated Shrimp is a medley of shaved parsnips, carrots, zucchini with white wine vinegar and tarragon

Ingredients

For shrimp:
1 pound large shrimp, peeled and deviened
juice of 1/2 large lemon
juice of 1 large lime
juice of 1/2 medium orange
pinch of white pepper
For herb shallot vinaigrette:
1 medium shallot, diced
1 clove garlic, minced
2 tablespoons fresh chopped tarragon
Juice of ½ lemon
1/4 cup white wine vinegar
1/4 cup plus 2 tablespoons grapeseed oil
Healthy pinch of white pepper
For vegetables:
1 large zucchini
2 medium to large parsnips
1 large carrot
1 red onion, thinly sliced

Instructions

Heat a large saute pan over medium heat and add shrimp, lemon, lime, orange juice and white pepper.
Saute until shrimp are just cooked through.
Remove, transfer to a bowl and chill in the refrigerator until ready to serve.
Make the herb shallot vinaigrette by whisking together shallot, garlic, tarragon, lemon juice, and white wine vinegar in a large mixing bowl.
Whisk in the grapeseed oil and white pepper until well combined; set aside until ready to use.
Shave each of the zucchini, parsnips, and carrot by using a vegetable peeler to peel lengthwise into thin strips; shave about 3 strips, turn the vegetable a 1/4 turn and shave 3 more strips.
Repeat process until you reach the seeds of the zucchini or near the center of the parsnip and carrot.
Place shaved vegetables in the mixing bowl with the vinaigrette.
Add the shrimp and toss well to coat.
Serve on salad or dinner plates with Handcraft Chardonnay or your favorite wine or beverage.

Serves

4

Preparation Time (hrs/min)

0, 20

Cooking Time (hrs/min)

0, 5

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