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Week of 10/17/16

Garlic Shrimp
with roasted vegetable millet

Active: 30 Total: 60
Original GF Paleo Vegetarian
Garlic Shrimp

Garlic, shrimp and white wine are three ingredients that practically beg to be served together. Roast vegetables at high heat and toss them with millet for a quick, classic dinner.

Proteins
Shellfish
Cuisines
American
Save recipe
129

Ingredients

Metric
Servings:
4
Garlic Shrimp with White Wine:
  • Shrimp, peeled and deveined - 1 lb
  • Parsley - 1 Tbsp , chopped
  • Garlic - 3 cloves , chopped
  • Oil, olive - 1 Tbsp
  • Paprika - 1 tsp
  • Lemons - 1 , wedges
  • Butter - 2 Tbsp
  • Tomato paste - 1 Tbsp
  • Wine, white (sub stock) - 1/2 cup
  • Yogurt, plain or Greek - 1/4 cup
Roasted Vegetable Millet:
  • Millet, uncooked - 3/4 cup
  • Butter - 2 Tbsp
  • Onions, red - 1/2 , diced
  • Parsnips - 2 , cubed
  • Sweet potatoes, medium - 1 , cubed
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp

Prep

  1. Shrimp - Defrost, rinse and pat dry.

  2. Cook millet - (Skip if already made for Tuesday’s meal.) Combine millet with 2x the amount of water (or stock if your prefer) in a saucepan. Add in butter and some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, ~15 minutes. (Can be done up to 5 days ahead) (Can be done up to 5 days ahead)

  3. Onions / Parsnips / Sweet potatoes - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Parsley / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)

  5. Marinate shrimp - Combine shrimp with parsley, garlic, olive oil, paprika and some salt and pepper. Marinate for 30 minutes.

  6. Lemons - Slice lemons into wedges.

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Make

  1. Heat oven to 500F / 260C.

  2. Toss onions, parsnips and sweet potatoes in cooking oil. Season with cumin and some salt and pepper and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes. After 10 minutes, remove the foil and continue roasting until golden and tender, 10 to 12 minutes more. (For tips, check out this video on roasting vegetables at high temps.)

  3. Heat a skillet with butter over medium heat. When butter melts, add tomato paste and wine and bring to a simmer.

  4. Add shrimp with marinade and saute in white wine until cooked through, 3 to 5 minutes.

  5. If millet was made ahead, reheat briefly in the microwave.

  6. Toss millet with roasted vegetables.

  7. Serve shrimp over millet with a dollop of yogurt and lemon wedges on the side. Enjoy!

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