LEMON-PESTO SHRIMP WITH BROILED PORTABELLA MUSHROOM
A popular first course we serve in Restaurant Aubergine at Sabor a Pasion .
We ’ re already starting to fill up with guests who are anticipating all the flowers and blooms that we are fortunate to experience around the property . One large Dogwood outside the restaurant is the centerpiece . While smaller ones greet you , along the driveway and around the cottages .
The vineyard has a new centerpiece with jasmine growing around metal arches and brandy wine maple trees line each side . It ’ s a fitting view at sunset from the vineyard dining table tucked in the corner by the gate . The area is reminiscent of the Mad Hatter ’ s tea party with an English-style hedge wrapping around the back and a draping willow tree adorned with fairy lights and framed with red honeysuckle .
As you walk up from the vineyard to the cottages , the split rail fences are lined with rose bushes , more white honeysuckle and the yellow Lady Banks roses spreading around the deck .
When not outside we ’ re inside testing some new menu items that are as beautiful as the scenery . Enjoy wood-fired pizza night on Fridays with authentic pasta dishes inspired by Italy , and 3 course dinners on Saturday with things like Shrimp Stuffed Mushrooms , New Zealand Lamb , Tuscan Chicken , Seared Salmon , Chocolate Tripe Berry Cake and Limoncello Tiramisu .
Make plans to join us for dinner or a relaxing getaway . Even if you just live right down the road in Palestine , once you ’ ve enjoyed the nature of Sabor a Pasion , you ’ ll feel like you ’ ve escaped to a faraway getaway . It ’ s East Texas flavor and beauty that goes unmatched .
INGREDIENTS : 4 portabella mushrooms 3 tablespoons vegetable oil , divided 2 tablespoons balsamic vinegar 1 / 2 tsp garlic powder 1 / 2 tsp black pepper 2 lemons , halved
4 tablespoons butter 16 large shrimp , peeled and deveined 2 tablespoons lemon juice 1 / 2 tsp salt 2 tablespoons basil pesto Balsamic glaze , for serving
DIRECTIONS : Clean the mushrooms with a damp paper towel and remove the stem . In a large zip top bag combine two tablespoons vegetable oil , balsamic vinegar , garlic powder and black pepper . Place the mushrooms in the bag and marinate for 30 minutes . Heat a broiler to high , place the mushrooms on a baking sheet and broil for 5 minutes per side . Turn off the broiler and let the mushrooms stay in the oven to keep warm . Heat a skillet on high until very hot . Add the remaining tablespoon of oil and place the lemon halves flesh side down . Sear until charred . Set aside . Add the butter to the pan and melt over medium heat . Add the shrimp and sauté for 3 to 5 minutes until cooked through and pink . Add the lemon juice and salt and turn off the heat . Add the pesto and toss to coat . To serve , add a swirl of balsamic glaze to the plate and place the mushroom on top . Add 4 shrimp to each mushroom and pour any sauce from the pan over the top . Serve with a seared lemon half .
42 WINTER EDITION 2023