Key West Pink Shrimp with warm spaghetti squash salad
Already sick of Brussels sprouts and rutabagas? Spaghetti squash is, without a doubt, the cure for the winter vegetable blues.
“The way we prepare it here at element 47, The Little Nell’s new restaurant, is light and fresh. We use the squash with our shrimp dish at lunch, making it look almost like a summer dish,” said Chef Robert McCormick.
Robert has created an amazing array of dishes that take inspiration from around the globe. While element 47 focuses on local, Colorado ingredients, seafood of course must come fresh from the coasts.
Chef’s Key West Pink Shrimp with warm spaghetti squash salad, pomegranate and parsley sauce is the perfect, light winter lunch. Try this recipe at home!
Key West Pink Shrimp
1 spaghetti Squash (see recipe)
2 C Parsley Sauce (see recipe)
24 each KW Pink Shrimp
Salt, Pepper, & Lemon Olive Oil
4 T Fresh Pomegranate Seeds
4 T Candied Pumpkin Seeds
½ lb Fresh Baby Mustard Greens
Prep the Spaghetti squash Salad and Parsley Sauce (see below). Reserve.
Peel & de-vein all of the shrimp
Season the shrimp with salt, pepper & lemon olive oil.
Grill, Sauté or Steam the Shrimp until they are just barely cooked through.
Assemble your plate and garnish with the fresh pomegranate seeds and pumpkin seeds.
Warm Spaghetti Squash Salad
1 ea, Spaghetti Squash, cut in half vertically, seeds removed
2 sprigs Thyme
2 sprigs Sage
2 sprigs Rosemary
2 T Honey
2 T Butter
½ ea Fresh Squeezed Lemon Juice
Grape seed oil
Salt & Pepper
Preheat oven to 375.
Season the squash with salt and pepper.
Place in a pan deep enough to fit the squash halves and add ¾ inch of water to the bottom of the pan.
Place the butter, herbs and honey in the open squash.
Cover the pan with foil and bake at 375 for 50 min-1 hour.
Using a dinner fork, remove the threadlike strands from the skin and let the squash rest for about 1O minutes.
Re-season the squash as you would with fresh salad greens. Lemon, oil, salt & pepper.
3 bunches Flat Leaf Parsley, no thick stems
10 cloves Roasted Garlic
3 ea Lemon Zest
2 ea Lemon Juice
200 g Ice Water
Extra Virgin Olive oil
Sauté the parsley for 30 seconds, season with salt and pepper.
Put the parsley on a small sheet pan.
Pour the zest, juice and roasted garlic over the parsley and let cool.
Put the parsley mixture and ice water into the blender.
Blend the parsley and slowly add the olive oil.
If the parsley is warm, it will not work! If you do not use roasted garlic, it will not work!