A Cooking Fool

Roasted Asparagus and Shrimp Chowder

Posted By: The Fool
Date: Saturday, January 28 2006, at 9:02 a.m.

This is a bit of work but the end result is well worth it! 10 large asparagus spears, peeled and tough ends removed 1 lb large shrimp, peeled and deveined 2 tsp. olive oil 1 small fennel bulb 1 leek, including 2 inches of green, chopped 1 small red bell pepper, seeded and chopped (optional) 1 tsp. herbes de Provence or herbs of your choice 3 cups vegetable broth 1 russet potato, unpeeled, cut into 1/2 inch dice 1 cup evaporated milk Salt and freshly ground pepper, to taste Preheat an oven to 425°F. Place the asparagus and the shrimp on a baking sheet and drizzle with the olive oil. Toss to coat them with the oil and then spread out in a single layer. Roast until the shrimp turn pink and opaque, about 5 minutes. Transfer to a plate. Turn the asparagus over and continue to roast until just tender, about 8 minutes more. Remove from the oven and, when cool enough to handle, cut into 1-inch lengths. Meanwhile, cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb. Reserve the tops. Cut away and discard the core, then chop the bulb; set aside. Heat a large saucepan over medium heat. Coat the pan with oil. Add the fennel, leek, red pepper and herbes de Provence and sauté until the vegetables are just beginning to soften, about 4 minutes. Add the broth and potato and bring to a simmer. Cook, uncovered, until the fennel is tender, about 15 minutes. Pour in the milk and bring the soup back to a simmer. Add the shrimp and asparagus and stir until heated through. Season with salt and pepper. Ladle into warmed bowls. Garnish each serving with the reserved fennel tops. Serve hot. Serves 6. The Fool

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Roasted Asparagus and Shrimp Chowder
The Fool -- Saturday, January 28 2006, at 9:02 a.m.

 

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Message: > This is a bit of work but the end result is well worth > it! > 10 large asparagus spears, peeled and tough ends > removed > 1 lb large shrimp, peeled and deveined > 2 tsp. olive oil > 1 small fennel bulb > 1 leek, including 2 inches of green, chopped > 1 small red bell pepper, seeded and chopped (optional) > 1 tsp. herbes de Provence or herbs of your choice > 3 cups vegetable broth > 1 russet potato, unpeeled, cut into 1/2 inch dice > 1 cup evaporated milk > Salt and freshly ground pepper, to taste > Preheat an oven to 425°F. > Place the asparagus and the shrimp on a baking sheet > and drizzle with the olive oil. Toss to coat them with > the oil and then spread out in a single layer. Roast > until the shrimp turn pink and opaque, about 5 > minutes. Transfer to a plate. Turn the asparagus over > and continue to roast until just tender, about 8 > minutes more. Remove from the oven and, when cool > enough to handle, cut into 1-inch lengths. > Meanwhile, cut off the stems, feathery tops and any > bruised outer stalks from the fennel bulb. Reserve the > tops. Cut away and discard the core, then chop the > bulb; set aside. > Heat a large saucepan over medium heat. Coat the pan > with oil. Add the fennel, leek, red pepper and herbes > de Provence and sauté until the vegetables are just > beginning to soften, about 4 minutes. Add the broth > and potato and bring to a simmer. Cook, uncovered, > until the fennel is tender, about 15 minutes. Pour in > the milk and bring the soup back to a simmer. Add the > shrimp and asparagus and stir until heated through. > Season with salt and pepper. Ladle into warmed bowls. > Garnish each serving with the reserved fennel tops. > Serve hot. Serves 6. > The Fool
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