Dave Matthews Band’s 42-date North American tour is officially underway. To celebrate each stop on their tour, the band’s personal chef, Fiona Bohane, has created “Recipes from the Road,” a compilation of recipes inspired by the local ingredients of each tour city and paired them with The Dreaming Tree wines. Recipes include Pecan-crusted White Fish for Charleston, SC; Jalapeno, Beer and Marinated Grilled Chicken for Noblesville, IN; and, Mojo-Braised Pork Shoulder for Berkeley, CA. As Dave Matthews Band heads to the Cellairis Amphitheatre at Lakewood on Saturday, May 26th, Chef Fiona has shared her Atlanta-influenced recipe for Grilled Wild American Shrimp with Blackened Garlic Butter dish to be paired with The Dreaming Tree Pinot Noir for a delectable combination of Southern flavors.
Of course, you know Dave as a professional musician, but his passion for winemaking stretches back nearly as far as his love for music. Partnering with winemaker Sean Mckenzie, the pair have created wines that preserve California’s most prestigious growing regions and their respective styles through their portfolio’s stellar lineup. As they like to say, “Great minds drink alike.” Whether you’re counting down the days until the concert or prefer to listen to DMB’s classic hits at your own backyard barbecue, you can toast the summer season by firing up the grill and popping a bottle of The Dreaming Tree wine.
Grilled Wild American Shrimp with Blackened Garlic Butter
Pairs with The Dreaming Tree Pinot Noir
1 lb. Wild American Shrimp, 16/20 size, defrosted, peeled and deveined
Extra Virgin Olive Oil
Salt and Pepper
4 tablespoons butter
3 cloves garlic, chopped
1 tablespoon Cajun or blackening seasoning (or to taste)
1-2 Tablespoons lemon, juiced
1 teaspoon Worcestershire Sauce
2 tablespoons fresh parsley, chopped
Soak the skewers in water. Then using 2 skewers per serving, skewer 4-5 shrimp alongside each other, so they remain flat on grill. Season the shrimp with salt and pepper and drizzle with a little oil. Before returning to refrigerator until ready to grill.
Place butter in asmall saucepan over low heat, when melted add garlic and blackening seasoning. Cook for about 5 minutes until the garlic is fragrant and soft. Remove from heat, stir in Worcestershire sauce and lemon juice. Season with salt and pepper to taste. Keep warm.
Pre-heat grill to medium-high heat. Grill shrimp for 4-5 minutes per side, until opaque and lightly charred, then transfer shrimp to a serving platter (either on or off the skewers,) top with the blackened butter and sprinkle with fresh parsley.