Plums Locally Grown Wine Dinner

-The Island Packet

The term “locavore” has started to become more and more common these days. It’s referring to the practice of eating only locally grown foods. In South Carolina, the buzzword is Palmettovore. Only eating local can be difficult, but Plums restaurant in Beaufort has been hosting locally grown wine dinners recently to prove it can be done.

Plums had its most recent locally grown dinner Tuesday. Carrie Carper from Adagio Creative was kind enough to send over the recipe for the tempura fried zucchini with palm sugar cured grilled prawns (pictured at the right). Try it out for yourself and let me know how it goes.

The next Plums dinner will actually be a beer dinner featuring Stone Brewing Co. Aug. 10. The dinner will serve as a fundraiser for the 2010 Lt. Dan Weekend.

Check out Plums Facebook page for a video of the most recent feast and the full menu. And, stay tuned for more details about the upcoming beer dinner.

Tempura Fried Zucchini and Palm Sugared Grilled Prawns with Yuzu Aioli

1 zucchini
1/2 pound jumbo shrimp
1 ounce yuzu sauce
1 cup mayo
1 cup palm sugar diluted with water 50/50
2 cups tempura batter

Slice zucchini into 1/4 inch vertical strips and marinate peeled shrimp (leaving tail on) in the palm sugar mix. Combine the yuzu sauce with mayo, add zest of one lime to the mixture and let stand for one hour.

Batter zucchini in tempura and fry. At the same time grill the shrimp for two minutes on each side, place on zucchini and drizzle with yuzu sauce.

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