Shrimp & Roasted Yellow Pepper Coulis with artichokes, potatoes, & fenneladmin
Shrimp & Roasted Yellow Pepper Coulis with artichokes, potatoes, & fennel
Puree the peppers until there are no chunks left and add in the vegetable stock until desired consistency, adding salt and pepper to taste.
Toss the artichokes, fennel, and potatoes in with the Secolari Basil Olive Oil & roast in a 400° oven for about 25 minutes.
In a hot, heavy sauté pan, add the Secolari Garlic Olive Oil and sear the shrimp until browned (about 4 minutes), turn the shrimp, reduce the heat to medium & cook for 4 more minutes.
Arrange the roasted artichokes, potatoes, and fennel on the plate, topping with the shrimp & any juices in the pan before drizzling with the yellow pepper coulis, serve and enjoy!
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