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
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 sliced
1+ cup each, assorted sliced mushrooms—shitake, oyster, baby bella
Salt, pepper, Herbes de Provence
Coat skillet lightly with cooking oil. In a single layer, cook shrimp, seasoned with Herbes de Provence, over medium heat on each side until just opaque. Remove and reserve.
Add cooking oil to coat skillet, as needed. Sauté rutabaga, carrots, carrot greens, and sweet potatoes, seasoned with Herbes de Provence, over medium heat until just tender. Remove and reserve.
Add cooking oil to coat skillet as needed. Increase heat to medium high. Saute mushrooms, seasoned with Herbes de Provence, stirring frequently, until juices have released and reduced, and mushrooms are browned and slightly crisped on edges.
Return shrimp and root vegetables to pan. Toss well to mix all elements, salt and pepper to taste, and adjust seasonings if necessary.
For information on farmers’ market vendor sources and nutritional information, as well as a bread-based version of this dish, visit Notes from Maggie’s Farm.
Photos by Maggie Perkins