Sautéed Jumbo Shrimp with Passion Fruit Dressing

Name: Sautéed Jumbo Shrimp with Passion Fruit Dressing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 asparagus spears; 8 baby carrots, peeled; 2 larges Belgian endives, quartered lengthwise; 1 large fennel bulb, cut through the core into eighths; 340 grams jumbo shrimp, shelled and deveined (about; 118 milliliters extra-virgin olive oil; 6 ripe passion fruit, halved (see Note); 2 mediums red bell peppers, quartered; 8 servings Salt and freshly ground pepper; 227 grams shiitake mushroom caps, stems discarded (about

Sautéed Jumbo Shrimp with Passion Fruit Dressing is a gluten free, dairy free, and primal recipe with 8 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 261 calories, 12g of protein, and 15g of fat. Head to the store and pick up salt and pepper, fennel bulb, belgian endives, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Set a small strainer over a small bowl. Scrape the passion fruit seeds and pulp into the strainer. With a spoon, press on the passion fruit seeds to extract the juice; discard any stringy clumps attached to the seeds.

Ingredients you will need

Passion Fruit

Extract

Juice

Seeds

Equipment you will use

Sieve

Bowl

Add the seeds to the passion fruit juice and stir in 2 tablespoons of the olive oil. Season the passion fruit dressing with salt and pepper.

Ingredients you will need

Passion Fruit Juice

Salt And Pepper

Passion Fruit

Olive Oil

Seeds

In a large skillet of boiling salted water, cook the baby carrots, asparagus spears and red bell peppers over moderately high heat until tender, 4 minutes for the asparagus and 10 minutes for the carrots and peppers. Using a slotted spoon, transfer the vegetables to a paper towel-lined baking sheet. Peel the red bell peppers.

Ingredients you will need

Asparagus

Red Pepper

Baby Carrots

Vegetable

Carrot

Peppers

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Paper Towels

Frying Pan

Add the fennel bulb to the skillet and cook until tender, about 10 minutes.

Ingredients you will need

Fennel Bulb

Equipment you will use

Frying Pan

Transfer the fennel bulb to the baking sheet with the other vegetables. Pat the vegetables dry and discard the paper towels.

Ingredients you will need

Fennel Bulb

Vegetable

Equipment you will use

Baking Sheet

Paper Towels

Drain the skillet and wipe it dry.

Equipment you will use

Frying Pan

Heat 2 tablespoons of the olive oil in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the baby carrots, asparagus spears and fennel bulb, season the vegetables with salt and pepper and cook them over high heat until they are lightly browned, about 2 minutes per side.

Ingredients you will need

Asparagus

Salt And Pepper

Baby Carrots

Fennel Bulb

Vegetable

Transfer the vegetables back to the baking sheet.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Add 1 tablespoon of the olive oil to the skillet and add the peeled red bell peppers. Season the peppers with salt and pepper and cook them over moderately high heat until they are lightly browned, about 2 minutes per side; transfer to the baking sheet. Repeat with 2 tablespoons of the olive oil and the shiitake and endives.

Ingredients you will need

Red Pepper

Salt And Pepper

Olive Oil

Peppers

Equipment you will use

Baking Sheet

Frying Pan

Transfer the baking sheet to the oven to keep the vegetables warm.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Oven

Wipe out the skillet.

Equipment you will use

Frying Pan

Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the jumbo shrimp, season them with salt and pepper and cook them over moderately high heat until they are golden brown and just cooked through, 3 to 4 minutes per side.

Ingredients you will need

Salt And Pepper

Jumbo Shrimp

Transfer the vegetables to shallow bowls and top with the shrimp.

Ingredients you will need

Vegetable

Shrimp

Equipment you will use

Bowl

Drizzle the passion fruit dressing over the vegetables and serve.

Ingredients you will need

Passion Fruit

Vegetable

Equipment

Ingredients

Servings:

asparagus spears 8

baby carrots, peeled 2larges

Belgian endives, quartered lengthwise 1large

fennel bulb, cut through the core into eighths 340grams

jumbo shrimp, shelled and deveined (about 118milliliters

extra-virgin olive oil 6

ripe passion fruit, halved (see Note)2mediums

red bell peppers, quartered 8servings

Salt and freshly ground pepper 227grams

shiitake mushroom caps, stems discarded (about

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.