Hot and Spicy Steamers

(Serves 2)

A Karma Vineyard’s legend!

  • 1 pound clams
  • 1/4 pound butter
  • 2 Tablespoons crushed garlic
  • diced red onion
  • 1 whole tomato, diced
  • 1 Tablespoon fresh minced parsley
  • 1 teaspoon fresh minced sage
  • Sriracha sauce to taste
  • salt and pepper to taste
  • 1 cup Chardonnay

Saute tomato, onion, garlic, sage, and parsley in melted butter over medium high heat.
Add Sriracha sauce, Chardonnay, and clams.
Cover and cook until clams open. Enjoy with baguette slices.

Grilled Sweet and Sour Prawns

Spicy prawns with fresh mint dipping sauce

  • 1/4 c packed brown sugar
  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp vegetable oil
  • 2 tsp lemon zest
  • 1/2 tsp Tabasco
  • 1/2 tsp salt
  • 2 lbs peeled, deveined shrimp
  • 2 peeled garlic cloves
  • 1 cup packed mint leaves
  • 1 cup packed fresh cilantro
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp salt
  • 2 tbsp fresh squeezed lime juice
  • 1/2 cup vegetable oil
  1. Mix sugar, lemon juice, 2 T of vegetable oil, lemon zest, Tabasco, and salt in medium bowl. Add shrimp, toss to coat, and marinate for at least 30 mins and no more than 8 hrs.
  2. For sauce, place garlic in food processor and pulse 5 times. Add mint, cilantro, honey, sesame oil, lime juice, vegetable oil, and blend occasionally scraping down the sides until the mixture is smooth. Be sure it is fully combined.
  3. Heat grill (or grill pan) over medium-high heat and cook shrimp for 2 mins each side or until pink.
  4. Serve the shrimp in a bowl as appetizer with dipping sauce.

Passion Fruit Beurre Blanc

(Serves 4)

  • 1 shallot, finely minced
  • 4 oz. white wine
  • 2 oz. passion fruit nectar
  • 1 T. cream
  • 6 oz. cold unsalted butter, cut in pieces
  • salt and white pepper

Combine shallots, white wine, and lemon juice. Reduce to 2 tablespoons over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined and is of a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops and top with lemon zest.

Citrus Prawns and Scallops

(Serves 4 to 6)

  • 1½ teaspoons smoked paprika
  • 1½ teaspoons firmly packed brown sugar
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon parsley
  • ¼ teaspoon dried sage
  • ¼ teaspoon cayenne
  • ½ pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact and, if desired, deveined
  • ½ pound large scallops
  • 2 tablespoons olive oil
  • Accompaniment: lemon wedges

In a small bowl stir together all ingredients except shrimp, scallops, and oil. Arrange shrimp and scallops in one layer on a baking sheet and sprinkle with half of spice mixture. Turn shrimp and scallops over and sprinkle with remaining mixture. In a heavy skillet (preferably cast-iron) heat 1 tablespoon oil over moderately high heat until hot, but not smoking, and sauté shrimp until golden brown and cooked through, about 1 ½ minutes on each side. Sauté scallops in remaining 1 tablespoon oil in same manner. Serve shrimp and scallops with lemon wedges.