Wednesday, July 6, 2011

Roasting Summer Vegetables and Shrimp

Cooking class tonight is on ROASTING and BROILING. I should ace this class tonight since there is nothing finer than roasting or broiling meats, fish or vegetables.
I will tackle the roasting part for today and then prepare a broiling dish for tomorrow.
Roasting is nothing more than a cooking process for meats, fish or vegetables.
It is very easy if you cut your ingredients into same size potions. Like cutting vegetables in 1 " cubes.
The vegetables should cook evenly.
Oil will coat the vegetables, cook them faster and carmelize them for a ricer sweeter taste. Pick an oil that has a low burn ratio ie: vegetable oil, canola oil, grapeseed oil.

My wife loves to roast vegetables and place them in a pasta dish.  Great summer low calorie dish.
 I like to puree them with a cup of chicken stock, preferably homemade ( see my previous blog on chicken  / vegetable stock ), add more or less chicken / vegetable stock for thickness and a dollop of sour cream.
As always, whichever you prefer, drizzle a little of extra virgin olive oil over the vegetables or pureed soup and sprinkle on some grated parm cheese.
I have included roasted shrimp here. You can add roasted shrimp for a salad or just for an appetizer.

Roasted Summer Vegetables  & Roasted Shrimp.

Roasted Vegetables:
1 cup of diced carrots in 1’’ cubes
1 cup of red onions diced lengthwise
2 cups of cauliflower
1 cup of red peppers
1 cup of button mushrooms
1 cup of chopped asparagus
3-5 tbsp. of cooking oil
1 Tbsp. of chopped parsley
Salt and pepper to taste, roughly 1 tsp. of each.

Chop vegetables and coat with oil.
Salt and pepper  vegetables
Place on flat sheet pan and cook in pre-heated 400 degree oven for 20 – 25 minutes.
Vegetables with be soft, tender and slightly carmelized.

Roasted Shrimp:
12 – 18 medium size shrimp
Peel and devein shrimp but leave tails on.
Coat with oil.
Salt and pepper, roughly 1 tsp. of each.
Place on a flat sheet pan and cook in a pre-heated 400 degree oven for 6 – 8 minutes
until the shrimp are pink in color.
Remove from heat, let shrimp cool and toss shrimp with 1 tbsp. of orange  or lemon juice.

A cook is only as good as the smiles on the faces after his guest are full.

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1 comment:

  1. Hi Steven! I keep seeing for your blog posts and finally checked it out. I am always looking for easy ,yummy recipes. Will check back again. Kara


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