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passion fruit extra-virgin olive oil salt carrots red bell peppers fennel bulb mushroom caps Belgian endives jumbo shrimp
Viewed: 34 - Published at: 6 years agoIngredients
- 6 ripe passion fruit, halved (see Note)
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 8 baby carrots, peeled
- 8 asparagus spears
- 2 medium red bell peppers, quartered
- 1 large fennel bulb, cut through the core into eighths
- 8 shiitake mushroom caps, stems discarded (about 1/2 pound)
- 2 large Belgian endives, quartered lengthwise
- 8 jumbo shrimp, shelled and deveined (about 3/4 pound)
Method
- Preheat the oven to 350.
- Set a small strainer over a small bowl.
- Scrape the passion fruit seeds and pulp into the strainer.
- With a spoon, press on the passion fruit seeds to extract the juice; discard any stringy clumps attached to the seeds.
- Add the seeds to the passion fruit juice and stir in 2 tablespoons of the olive oil.
- Season the passion fruit dressing with salt and pepper.
- In a large skillet of boiling salted water, cook the baby carrots, asparagus spears and red bell peppers over moderately high heat until tender, 4 minutes for the asparagus and 10 minutes for the carrots and peppers.
- Using a slotted spoon, transfer the vegetables to a paper towel-lined baking sheet.
- Peel the red bell peppers.
- Add the fennel bulb to the skillet and cook until tender, about 10 minutes.
- Transfer the fennel bulb to the baking sheet with the other vegetables.
- Pat the vegetables dry and discard the paper towels.
- Drain the skillet and wipe it dry.
- Heat 2 tablespoons of the olive oil in the skillet.
- Add the baby carrots, asparagus spears and fennel bulb, season the vegetables with salt and pepper and cook them over high heat until they are lightly browned, about 2 minutes per side.
- Transfer the vegetables back to the baking sheet.
- Add 1 tablespoon of the olive oil to the skillet and add the peeled red bell peppers.
- Season the peppers with salt and pepper and cook them over moderately high heat until they are lightly browned, about 2 minutes per side; transfer to the baking sheet.
- Repeat with 2 tablespoons of the olive oil and the shiitake and endives.
- Transfer the baking sheet to the oven to keep the vegetables warm.
- Wipe out the skillet.
- Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering.
- Add the jumbo shrimp, season them with salt and pepper and cook them over moderately high heat until they are golden brown and just cooked through, 3 to 4 minutes per side.
- Transfer the vegetables to shallow bowls and top with the shrimp.
- Drizzle the passion fruit dressing over the vegetables and serve.
