0512 Roasted Shrimp, Parsnip Puree

I am not exaggerating when I say that I came home tonight after my run and took all of the produce out of the fridge in order to figure out what to make for dinner.  Did I want to use the three very wilted stems of collard greens left from making the coleslaw?  No.  How about the five carrots?  Maybe the two parsnips that had gone a little soft, but looked good otherwise?  Maaaybe.

And then what?  The rest of the bag of shrimp, I guess, probably roasted just like last night.  This is sounding promising!

I peeled the parsnips, cut them into 2″ chunks, and tossed them in the steamer for a bit.  While the ‘snips were minding their own business, I thawed and peeled the shrimp, drizzled them with a bit of olive oil and lemon juice, and popped them into the toaster oven.  When the ‘snips were soft, I pureed them up in the food processor with salt, pepper, and an ounce or so of goat cheese to make things nice and creamy.

I have to say – I felt pretty fancy having concocted both a protein and a side dish on the spot – but really, this was a no frills kind of dinner – just a simple, hearty dinner followed by homemade ice cream and LOST.


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