Shrimp with Spicy Gazpacho Butter Sauce & Roasted Veggies
Servings: 6
Author: adapted from Bon Appetit
Ingredients
Shrimp with Spicy Gazpacho Butter Sauce
2plum tomatoes
3/4cupdry white wine
1cucumberpeeled, seeded and diced
3green onions thinly slicedgreen parts only
1large shallotfinely chopped
1 1/2teaspoonminced chipotle chilies in adobo sauce
1cupwhipping cream
36large uncooked shrimppeeled & deveined
olive oil cooking spray
6tablespoonsunsalted butterat room temperature and cut into pieces
kosher salt and freshly ground black pepperto taste
Roasted Vegetables
2small fennel bulbsfeathery tops removed
1lbsmall potatoes
4slender carrotspeeled and halved lengthwise and then cut in 2 pieces crosswise
1/3cupextra virgin olive oil
kosher salt and freshly ground black pepperto taste
1poundslender green beans
1bunch fresh asparagusends removed, cut diagonally into 3 inch pieces
Instructions
Shrimp with Spicy Gazpacho Butter Sauce
Blanch tomatoes in saucepan of boiling water for 10 seconds. Transfer to bowl of cold water using slotted spoon or tongs. Drain. Peel skin from tomatoes using small sharp knife. Cut tomatoes in wedges, scoop out seeds and discard. Coarsely chop tomatoes.
Place tomatoes, wine, cucumber, green onions, shallot, and chipotle chilies in heavy medium saucepan. Cook over medium-high heat until almost no liquid remains in pan, stirring frequently, about 10-15 minutes. Add cream and cook until reduced by half, stirring occasionally, about 5 minutes. Remove pan from heat. (Sauce can be prepared 8 hours in advance. Cover and refrigerate. Let sauce stand at room temperature before proceeding.)
Using one of the following methods to cook the shrimp - prepare grill (medium high heat), preheat broiler or spray grill pan with olive oil cooking spray and heat to medium-high. Spray shrimp with olive oil cooking spray and season lightly with salt & pepper. Cook shrimp until just pink, 2-3 minutes per side.
Meanwhile bring sauce to simmer (if prepared in advance.) Remove from heat. Add butter, 1 piece at a time, whisking until melted. Season with salt & pepper.
Spoon sauce onto plates. Arrange shrimp on sauce.
Roasted Vegetables
Preheat oven to 425 degrees.
Cut the fennel into 6 wedges, cutting through the core and separating into pieces. Place on baking sheet. Cut potatoes in half lengthwise (or quarters, depending on size) and place on pan with fennel. Drizzle with half of olive oil, then sprinkle with salt and pepper and toss with your hands.
Roast the vegetables for 20 minutes and then add carrots and toss (with something other than your hands!) Roast for 10 minutes more, then add green beans and asparagus, drizzle with remaining olive oil, sprinkle with additional salt & pepper and toss. Roast the vegetables for another 10-15 minutes or until tender