Notes from Maggie's Farm: Farmers Market Favorite Pan-roasted Root Vegetable Dressing with Gulf Shrimp and Mushrooms (Gluten free)

Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free)

Yield 4-6 servings

finally, a little suggestion that winter may be on its way at last, the weekend market morning was brisk and bustling with holiday shoppers. Market-goers were eager to try a little something new to serve on their holiday buffet.

arriving at the market with no recipe in mind other than two general goals: Utilize the best and freshest the market had to offer, and Lend a new, seasonal, wholesome dish to the festive table rotation, I was inspired by K & S Seafood's beautiful, fresh from the gulf shrimp to develop an earthy, rustic, root vegetable dressing. For Saturday's market, a traditional bread-based dressing was prepared, and Sunday's market, a gluten free version that substitutes oyster, shitake, and baby bella mushrooms for Saturday's sourdough bread cubes.

find both versions below, along with complete nutrition information, and links to the tfm vendor sources utilized to prepare this farmers Market Favorite.

Ingredients

1 pound shrimp, peeled and deveined

Cooking oil

1 Rutabaga, peeled and cut into small matchsticks

1 small bunch carrots, with greens—carrots scrubbed and sliced, with greens minced finely and reserved

1 pound fingerling sweet potatoes—scrubbed and sliced

1+ cup each, assorted mushrooms—shitake, oyster, baby bella, sliced

Salt, pepper, Herbes de Provence

Coat skillet lightly with cooking oil. In a single layer, cook shrimp, seasoned with Herbes de Provence, over medium heat on each side until just opaque. Remove and reserve.

Add cooking oil to coat skillet, as needed. Sauté rutabaga, carrots, carrot greens, and sweet potatoes, seasoned with Herbes de Provence, over medium heat until just tender. Remove and reserve.

Add cooking oil to coat skillet as needed. Increase heat to medium high. Saute mushrooms, seasoned with Herbes de Provence, stirring frequently, until juices have released and reduced, and mushrooms are browned and slightly crisped on edges.

Return shrimp and root vegetables to pan. Toss well to mix all elements, salt and pepper to taste, and adjust seasonings if necessary.

Nutrition analysis from Nutrition Data.

Bread-Based Version

Ingredients above, substituting toasted bread cubes, below, for mushrooms.

1/2 loaf whole wheat sourdough boule, cubed, 2t balsamic vinegar, and Additional cooking oil, as needed.

Preheat broiler. Scatter bread cubes in a single layer on a baking sheet. drizzle over with cooking oil and balsamic vinegar. toast under broiler until golden, remove, toss, toast again, repeating until bread cubes are browned on all sides. toss with shrimp and root vegetables in skillet, heat through, correcting seasoning.