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Shrimp with roasted tomatoes and fennel at Indian Road Cafe

July 19, 2013 2:41:34 PM PDT
Inwood at the top of Manhattan where the Harlem and Hudson Rivers meet is the spot Jason Minter and Jason Berger opened Indian Road Cafe five years ago.

Today, it's really a community hub where people get their coffee and often linger.

All the baked goods are made here, so you can start your day with a muffin and coffee; get something light for lunch and something more decadent for dinner. Like the shrimp with roasted tomatoes and fennel.

You can learn more about Indian Road Cafe online by clicking here.

Recipe: Saut?ed Whole Jumbo Shrimp, roasted tomatoes, fennel, garlic, white wine
(Serves 4)

16 whole Jumbo Shrimp with the head on, peeled and deveined
4 Plum tomatoes
1 Fennel bulb
6 Garlic cloves sliced
2 cups White wine
2 Tbsps. unsalted Butter
4 large sprigs of fennel green
Olive Oil
Salt
Pepper

Directions:

-Wash tomatoes and quarter them

-Place quarters on backing pan and slightly season with salt, pepper and sugar, drizzle with olive oil and roast oven at 350F for about 15 to 20 minutes

-Dice fennel into small pieces, season with salt and sugar, drizzle with olive oil and mix well

-Place diced fennel on backing pan and roast at 350F for about 10 min in oven -Preheat saut? pan until very hot, add olive oil to the pan, season shrimp with salt and place shrimp in pan

-Saut? shrimp from both sides, add garlic and roasted tomatoes, deglaze with white wine and add butter

-Reduce liquid for about 1 minute

-Put 4 shrimp per portion in a deep pasta bowl, divide the tomatoes evenly into the bowls and pour liquid over the shrimp

-Garnish the dish with the diced fennel and fennel green


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