Market Recipe: Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free)

  Pan-roasted Root Vegetable Dressing with fresh Gulf Shrimp and Mushrooms (gluten free) By Market Chef Maggie Perkins 1 pound shrimp, peeled and de-veined Cooking oil 1 rutabaga, peeled and cut into small matchsticks 1 small bunch carrots, with greens—carrots scrubbed and sliced, with greens minced finely and reserved 1 pound fingerling sweet potatoes—scrubbed and […]