About the Recipe
An easy way of making the most of potentially wasted vegetables and combining them with a classic and delicious combination of garlic tomato and shrimp; a beautiful way to start a meal.
Ingredients
1 packet shrimp (cooked/raw/frozen does not matter just process according to packaging)
Vegetable of your choice (I used asparagus, but something with a bit of structure should work like cauliflower or broccoli)
Leftover vegetable of your choice
2-3 large tomatoes (depending on size; I think I used 4 because they were on the smaller end and compensated with a couple cherry tomatoes too)
Salt and pepper to taste
Butter (significant ish quantity depending on how much you like butter)
Preparation
Prepare the base vegetable: using a leftover vegetable (I had red cabbage) boil it until it is slightly overcooked. Then use a blender and a small amount of butter to make a creamy delicious puree.
For the shrimp: fry the garlic and tomatoes first with a tiny amount of oil. Add the shrimp and cook them in the combination according to package instructions. Add salt to taste.
Garnishing vegetables: cook vegetables depending on what they are, usually boil with a bit of salt. The salt does not actually cause the vegetables to get salty but prevents the loss of nutrients and taste in the vegetables via osmosis.
Play around with the plating to your heart's content!