Here’s the perfect dinner to catch our breath between the holidays for a casual relaxed evening with friends. It’s works on a weeknight or the weekend.
Chili stir-fried shrimp with scallions and orange zest is the main attraction. Serve a short grain brown rice pilaf with the shrimp. Take full advantage of seasonal Brussels sprouts and fennel from the farmers market. Thyme roasted Brussels sprouts and parsnips complement the shrimp dish. If you like Brussels sprouts as much as I do, add them to your Christmas menu.
Rather than serving a green salad for the starter, make this tasty as well as beautiful fennel and plum tomato vinaigrette early in the day and keep it at room temperature until dinner. Set it on the table for guests to enjoy it with dinner or after the main course. Add hot crusty French baguette and pour chilled crisp Sauvignon Blanc or grassy Pinot Gris. Bon appétit! Stay tuned for next week’s holiday gifts for cooks and food lovers.
Chili Fried Shrimp With Scallions And Orange Zest(Serves 4)1 seedless navel orange, washed
About 2 tablespoons avocado or coconut oil
4 or more to taste small dried chilies, seeds discarded
1 and 1/2 pounds shrimp, peeled and deveined, patted dry with paper towels
Sea salt and freshly ground black pepper to taste
12 scallions, trimmed and cut into 2-inch lengthsTo prepare:With a vegetable peeler, carefully remove zest from orange, avoiding the white pith.
Cut the zest into 1-inch lengths.
Cut orange in half, squeeze, and set juice and zest aside.
In a large skillet over medium-high heat, add the oil. When hot, add chilies and zest and sauté until the chilies start to smoke, about one minute. Raise heat to high; add shrimp and cook, without stirring for two minutes. Turn shrimp, season with salt and pepper. Add scallions and stir until they become softened, about two minutes. Add reserved orange juice and sauté until the shrimp are done, about one to two minutes longer.
Taste and adjust the seasonings.
Serve at once over rice.Fennel And Tomato Vinaigrette(Serves 4)For the vinaigrette:1 tablespoon mustard
2 tablespoons red wine vinegar
1 large shallot, minced
1/3 to 1/2 cup extra virgin olive oil
Sea salt and freshly ground black pepper to tasteFor the salad:4 to 5 large firm ripe Roma plum tomatoes, halved lengthwise
1 medium (or two small) bulb of fennel (about 1 pound) greens trimmed, washed and reserved for garnish, bulb cut into lengthwise 1/2-inch-thick slices
Extra virgin olive oil for brushing
Sea salt and freshly ground black pepper to tasteFor the vinaigrette: In a small bowl, whisk mustard, vinegar, and shallot together until blended, slowly whisk in olive oil until it becomes an emulsion. Add salt and pepper, taste and adjust the seasonings.
Transfer to a jar and store in refrigerator if making a few days ahead. Bring to room temperature before using.For the salad: Preheat the grill until hot.
Prepare the vegetables, place sliced fennel in a shallow bowl, drizzle with oil on both sides and sprinkle with salt and pepper. Place on hot grill, cook until the edges begin to brown and the side is charred, flip over and continue cooking until they are tender to the point of a fork, about six to seven minutes total. (Cooking time will depend on the thickness of the slices.)
Transfer the fennel to a platter, immediately drizzle about 1 tablespoon vinaigrette on top and reserve.
Place tomatoes in the same shallow bowl, drizzle oil and season the tomatoes. Grill, cut side down about one minute, turn cut side up and grill about one to two minutes or until grill marks appear. Transfer to the platter with fennel, drizzle with vinaigrette and reserve until serving time. Can be done ahead.
Just before serving, chop fennel leaves and scatter over the whole affair.Thyme Roasted Brussels Sprouts And Parsnips(Serves 4)1 quart or more Brussels sprouts, washed, trimmed, and halved or quartered
2 medium to large parsnips, peeled, cut into 1/4-inch slices
Extra virgin olive oil for drizzling
About 1 teaspoon thyme
Sea salt and freshly ground black pepper to tasteTo prepare:Preheat oven to 400 degrees F.
Line two baking sheets with parchment paper and lightly coat the paper with oil.
Cut the Brussels sprouts into even sized pieces, transfer to a bowl, drizzle with oil, sprinkle with thyme, salt and pepper to taste and toss to lightly coat.
Scatter Brussels sprouts on one baking sheet and roast until slightly charred on the edges and the center is tender to the point of a fork, about 25 minutes.
Cut the parsnip slices into even sized pieces and transfer to a bowl, drizzle with oil, sprinkle with thyme, salt and pepper and toss to season them.
Scatter parsnips on the other baking sheet and roast until the edges are brown and center is tender to the point of a fork, about 20 minutes. Check after 15 minutes to stir and rotate both pans.
Transfer the vegetables to a platter and serve hot or at room temperature.
More Posts from Janeen Sarlin
