SHRIMP WITH ZUCCHINI, TOMATOES & PESTO DRESSING

Serves 4

 

Ingredients:

4 T butter 

2 zucchini, halved lengthwise and cut into 1/2" slices

 

12 oz cherry tomatoes

4 cloves garlic, minced

1 t Italian seasoning, without salt

 

1 lb medium (size 26-30) shrimp, peeled and cleaned

 

Basil Pesto Dressing:

2 T basil pesto

1 T lemon juice

2 T olive oil

Pinch salt & black pepper 

 

4 T Italian Breadcrumb Topping

Method:

 

Preheat oven to 400°F, with roasting pan inside.

 

Once at temperature, remove roasting pan from oven and add butter.  Return to oven to melt.

 

Once butter is melted, toss zucchini slices in it, lightly salt zucchini, and roast in oven for 20 minutes.

 

Remove pan from oven, add garlic, cherry tomatoes and Italian seasoning.  Toss well and turn zucchini.  Return pan to oven and roast 10 more minutes.  

 

Meanwhile, whisk basil pesto dressing together in a small bowl, and taste for seasoning. Set aside 

 

Remove pan from oven, toss shrimp in butter and nestle them into the vegetables, in one layer if possible.

 

Roast 10 minutes, then check for done-ness and shift shrimp around if necessary.  Roast until all shrimp are just cooked through, toss, taste for seasoning and serve.

 

Serve over quinoa, and topped with basil pesto dressing and breadcrumbs.

GOAN SHRIMP CURRY

Modified from Burlap and Barrel

Ingredients:

1 lb shrimp, peeled and deveined

Salt to season

2 - 3 T ghee or oil

1 large onion, thinly sliced 

1 red bell pepper, thinly sliced

1/4 t salt

5 garlic cloves, sliced

1 2" piece ginger, peeled and julienned

1/4 c Burlap & Barrel Goan masala spice blend

1 can (13.5 oz) coconut milk, shaken

1/2 c water

4 t sugar

1 qt shishito peppers

1/4 c cilantro, sliced

Juice of 1 lime

Methodology:

If the shrimp are frozen, defrost in a large bowl in cool water in the fridge, with 2 T salt.  If shrimp are thawed, season with 1 t salt and set aside.

Heat the ghee in a large dutch oven over medium heat.  Add the onion and pepper, season with salt, and cook until the onion is translucent and softened.

Add garlic and ginger, and cook for another 2 minutes.

Add the spice blend, as well as more ghee if necessary.  Cook for 40 seconds, stirring constantly.

Deglaze with coconut milk and water.  Add sugar, knorr powder and shishito peppers, and cover.  Cook 7 minutes.

Taste for seasoning.  Add shrimp and cook 2 minutes.  Add cilantro and lime, and serve with rice and naan.

GARLIC SHRIMP

Ingredients:

3 T olive oil

15 shrimp, tails on or off (20-25/lb size)

1 head garlic, or 8-12 cloves, thinly sliced

1 lemon cheek

2 T Italian parsley, minced

Salt, pepper

Methodology:

Heat the olive oil in a medium saucepan over medium heat.  Add the garlic and stir constantly until the smallest pieces begin to turn golden brown.  Add the shrimp and a pinch of salt, and cook, stirring continuously, until the shrimp are done, 1-2 minutes?  Remove to a bowl, top with parsley, pepper and more salt to taste, and squeeze the lemon over.  Toss.