Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 pints grape tomatoes, halved 2 Tablespoons olive oil a pinch each sugar, salt and freshly-ground black pepper 2 Tablespoons olive oil 1 bunch broccoli, stems chopped, florets divided into bite-sized pieces and set aside 2 stalks celery, chopped 1/2 red onion, chopped 2 cloves garlic, smashed and finely chopped 1 Tablespoon dried thyme 1 teaspoon each dried oregano and mint 2 teaspoons fennel seeds 1 pound shrimp, peeled 1 Tablespoon tomato paste 1 teaspoon anchovy paste 1/2 cup pinot grigio (or other dry white wine) or water 1/4 cup ouzo or water 1/2 cup crumbled sheep’s milk feta freshly-ground black pepper and/or red pepper flakes to taste DIRECTIONS Preheat oven to 350 degrees. Place tomato halves skin side down on parchment covered baking sheet. Drizzle with oil and sprinkle with just a pinch of sugar, salt and pepper. Bake 45 minutes or until caramelized. Set aside. Can be cooked two days in advance and refrigerated. Heat a large deep pot over medium-high heat. Add oil and stir in chopped broccoli stems. Sauté for 3 minutes, then add celery and onion. Cook until onion is translucent, stirring occasionally. Add garlic, thyme, oregano, mint and fennel seeds, stirring thoroughly to evenly distribute. Cook until fragrant. Add shrimp and cook until pink on one side. Add broccoli florets and cooked tomatoes; stir gently. Cook about 3 minutes, until broccoli turns bright green. Combine tomato paste and anchovy paste with wine and pour over shrimp and veggie mixture. Continue to cook, stirring lightly, until mixture almost completely evaporates. Lightly stir while drizzling ouzo evenly over mixture. Top with crumbled feta cheese. Reduce heat, cover pot and cook 5 minutes. Season as desired with pepper and pepper flakes. Serve hot with crusty bread or over brown rice. Cover and refrigerate leftovers. Copyright © 2012 Stefanie Samara Hamblen |
