STory and reCIPe by aManda ellIoTT PhoToGraPhy by dreW PIeSTer
Greek-Style Shrimp With Seared tomatoeS and pepperS I prefer buying heirloom tomatoes, as they tend to be sweeter and come in a variety of beautiful colors. ServeS | 4 to 6 | seared tomatoes and peppers
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Tbsp extra virgin olive oil fennel bulb, cored and julienned yellow onion, julienned cloves garlic, thinly sliced salt and freshly ground black pepper cup semi-dry white wine medium tomatoes, roughly chopped cup roughly chopped Peppadew peppers tsp honey tsp sherry vinegar Tbsp finely chopped fresh oregano
Greek-style shrimp
3 Tbsp olive oil 3 cloves garlic, thinly sliced 2 lbs tail-on shrimp, peeled and deveined salt and freshly ground black pepper
to serve
3 Tbsp roughly chopped fresh mint ¼ cup Feta cheese olive oil, to taste fennel fronds, for garnish
| preparation – seared tomatoes and peppers | In a large skillet with a lid over medium-high heat, heat oil. add fennel, onion and garlic and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes, until a little caramelization develops on fennel and onion. add wine, tomatoes and Peppadew peppers and stir to deglaze skillet. reduce heat to low and continue cooking for 5 to 8 minutes more. add honey, sherry vinegar and oregano and stir to combine; simmer for 1 to 2 minutes more. Cover and keep warm over low heat.
| preparation – greek-style shrimp | In a large skillet over medium-high heat, heat oil. add garlic and sauté for 1 to 2 minutes. add shrimp and season with salt and pepper to taste. Cook until shrimp are pink throughout, approximately 5 minutes.
| to serve | add shrimp to warm tomato-pepper mixture and stir to combine. divide between 4 to 6 serving bowls and garnish with chopped mint, Feta and olive oil to taste. Serve warm.
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july 2 0 1 6
healthy appetite
Greek-Style Shrimp
With seared tomatoes and peppers We don’t tend to associate seafood with the Midwest, yet fresh saltwater shrimp are being farmed all across our state. These shrimp farmers are aiming to provide a fresher and more sustainable product than what’s imported from overseas or shipped from the coasts. In Missouri alone, shrimp farms include Kansas City Shrimp Co. in the Kansas City area, Triple J Farms in Foristell and Circle Sea Shrimp Farm in Stella. Such farms raise shrimp in artificial saltwater environments that mimic their natural habitat. Make the most of high-quality local shrimp this summer with a version of garides Tourkolimano, a stew named for a port town on the northeast coast of Greece. The stew is typically served as part of a larger mezze, or collection of small plates, and enjoyed with a glass of wine. It gets much of its flavor from garlic, tomatoes, Feta and fresh herbs; I’ve amended it here to act more as a side dish and added Peppadew peppers and sherry vinegar. The rest of the dish features subtle heat from the peppers, creaminess from the Feta, a pop of acid from the sherry vinegar and bright, herbal flavor from fresh mint – pile on the mint and thank me later.
To learn more about sourcing Midwest shrimp, check out these local producers: Kansas City Shrimp Co. facebook.com/kcshrimp Triple J Farms triplejfarmsstl.com Circle Sea Shrimp Farm facebook.com/circleseashrimp
Amanda Elliott is the chef at Peachtree Catering (peachtreebanquet.com) in Columbia, Missouri, and authors the website Rustic Supper (rusticsupper.com), where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel. She also hosts a series of pop-up dinners in Columbia called Sunday Suppers.
