Bay Shrimp Tartines with Olio Nuovo

This entry was posted on November 26, 2019 by Jacquelyn Buchanan.

It's that magical time of year - our first of the season and most anticipated Olio Nuovo is ready to be bottled and labeled.

Social Club members have early access for pre-orders and the oil will be released and available in stores on December 6th. I always think about and appreciate this oil similar to the way I appreciate a perfectly ripe peach - the visual is extraordinary, the aroma intoxicating and the flavor delivers on the promise. Use and enjoy this seasonal oil lavishly as you would any fleeting wonder. This tartine is a showcase for how well McEvoy Ranch Olio Nuovo compliments fresh seafood. Try the recipe with our local Dungeness crab, as well. Indulge and enjoy! Pour yourself a glass of our newly released La Cruz Chardonnay as a perfect pair with the Tartine!

Bay Shrimp Tartines with McEvoy Ranch Olio Nuovo

Serves 4 8 oz. fresh Bay shrimp 2 tsp. fresh dill, chopped 1 Tbsp. capers, rinsed and chopped 1 Tbsp. fresh lemon zest 1 tsp. fresh lemon juice 6 Tbsp. McEvoy Ranch Olio Nuovo, divided Lemon wedges for garnish Kosher salt and freshly ground black pepper to taste *Freshly cooked and picked shrimp varies in saltiness - you will need to taste 4 - 3/4" thick slices of Artisan bread
  • Toss shrimp with dill, capers, lemon zest, lemon juice, 2 Tbsp. Olio Nuovo and salt and pepper to taste.
  • Grill or toast bread.
  • Divide 2 Tbsp. Olio Nuovo and drizzle on bread while still warm.
  • Top with shrimp mixture.
  • Drizzle remaining 2 Tbsp. Olio Nuovo on top of shrimp tartines.
  • Serve with lemon wedge.

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