Sunchoke Stew with Shrimp and Preserved Tomato Broth
INGREDIENTS
2 tbs olive oil
1 pound sunchokes, peeled and quartered
1 onion, diced
4 garlic cloves, sliced
2 bay leaves
1 tsp chili flakes
1 tbs fresh thyme
2 cups canned tomatoes, rough chopped
2 cups stock
1/2 cup manzanilla olives, sliced
1/4 cup parsley leaves, sliced
salt and pepper to taste
SAUTEED SHRIMP
2 tbs olive oil
4 cloves garlic, minced
1 pound shrimp
1 lemon, zested and juiced
1 tbs parsley leaves, sliced
1 green onion, sliced
salt and pepper to taste
DIRECTIONS
I. heat the olive oil in a pot over a medium flame. sauté the sunchokes for five minutes and season to taste with salt and pepper
II. add in the onions, garlic, bay leaves, and sauté until translucent. add in the thyme and sauté until fragrant
III. stir in the tomatoes and stock and simmer until reduced by one quarter
IV. add in the olives and cook for ten minutes more. stir in the parsley. adjust seasoning as needed
V. in a sauté pan, heat the remaining olive oil. season the shrimp with salt and pepper.
VI. add the garlic to the oil and stir until translucent then add in the shrimp
VII. cook the shrimp through on both sides. drizzle the lemon juice over the shrimp
VIII. to serve ladle stew into a bowl and arrange shrimp on top. garnish with lemon zest, parsley leaves, and green onion. serve hot
CHEF notes
N°I if you cannot find manzanilla olives, any Spanish olives will do.
N°II make this dish vegan by substituting the shrimp with cooked and drained garbanzo beans
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
