Roast Peas, Artichokes, and Shrimp with Tomato Wine Sauce
Main Courses
Date: May 23, 2016
  •  1-2 cups fresh English peas
  •  1 bundle fresh asparagus, cut into 1 inch pieces
  •  1 large shallot, peeled and sliced
  •  6 artichoke hearts, quartered
  •  12-18 shrimp, shelled and deveined
  •  2-3 Tbsp. olive oil
  •  Salt and freshly ground pepper
  •  Grated Parmesan Reggiano, to taste
  •  Juice of ½ lemon
  •  Handful of fresh chives
  •  1 cup vegetable broth
  •  1/3 cup dry white wine
  •  3 tbsp. tomato paste
Preparation Steps:
  1. 1) Preheat oven to 420 degrees.
  2. 2) Prep sauce: Whisk together broth, wine and tomato paste. In a small saucepan, bring to a boil, then simmer, stirring occasionally, until slightly thickened. This should take about 6 minutes.
  3. 3) Roast vegetables and shrimp: Toss vegetables and shrimp with olive oil, salt and pepper. Roast for approximately 10 minutes until vegetables are crisp tender and shrimp is just cooked through.
  4. 4) Flavor with lemon and parmesan. Cook for another 1-2 minutes. Remove from oven and toss with warm sauce and chives.

Yield: 6 servings

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