SHRIMP CAPONATA

Affairs to Remember by Sandy Axelrod

(Motivational Press, 2015, $34.95)

This combination of sweet, succulent shrimp with wine and vegetables makes a very satisfying meal. Make sure to have plenty of good crusty bread on hand to sop up the delicious juices!

• 2 tbsp. plus 1/4 cup fruity olive oil
  
• 2 lbs. large shrimp, peeled, deveined, tail left on
• 2 large red onions, diced
• 10 large garlic cloves, minced
• 2 medium white eggplant, sliced into 1/2-inch thick rounds, then cubed (if you can’t find white eggplant by all means use regular eggplant)
• 4 small zucchini, sliced into half moons
• 3 red bell peppers, seeded and diced
• 4 medium ripe tomatoes, seeded and diced
• 1/4 cup capers, drained
• 3/4 cup dry white wine
• 1/2 cup white wine vinegar
• 3/4 cup raisins
• Kosher salt 
• Freshly ground black pepper
• 2 tbsp. za’atar (found in Middle Eastern markets, optional but delicious)

Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. Season the shrimp generously on both sides with salt and pepper. When the oil is shimmering sauté the shrimp in batches until opaque, about 2 minutes per side. Remove the shrimp and tent with foil to keep warm. Add the remaining oil to the pan and heat over medium-high heat until shimmering. Add the onions and sauté until translucent and slightly colored, about 4 minutes. Add the garlic to the pan and cook until fragrant, about 1 minute. Put the eggplant in the pan and season generously with salt and pepper and cook until slightly softened and starting to brown, about 3 to 5 minutes. Add the zucchini and cook until starting to brown, about 2 to 3 minutes. Add the peppers, tomatoes, capers, wine, vinegar, raisins, salt, pepper and za’atar if using. Bring to a boil and cook until some of the liquid has evaporated. Top with the cooked shrimp, cover and cook for an additional 6 minutes. Taste and adjust seasoning to your palate. To serve, transfer to a large serving bowl. Serve hot. Makes 8 servings.

2013 FATE VIOGNIER

Fate wines are created by Thomas Allen, an experienced sommelier living in Jackson who makes wine from grapes produced in Amador County. This is his third vintage under the Fate label, and his first experience creating a white wine.  

Viognier is a very temperamental grape from the Rhone region in France whose origins can be traced all the way back to the Roman Empire. The nose of the 2013 Fate Viognier has subtle hints of peach and honeysuckle, but the finish has dry minerality, which pairs perfectly with the abundance of flavors and textures found in this month’s Shrimp Caponata.

—Geri Walcott, Events Manager, 36 Handles Pub & Eatery

Recipe and cookbook photos courtesy of Motivational Press; wine bottle photo by Aaron Roseli.