Delectable / Fish / Roasted / Vegetables

Roasted Radish And Shrimp Medley


Roasted Radish Shrimp Medley

My love affair with radishes began when I was six years old and pulled my first baby radish from our city prairie garden. The green leaves popped early, their tiny tips of red tinge bursting warm though the hard dirt. I tugged at the leafy stem. Once out, it looked like a tiny red carrot.

Full of bravado bold for a six year old… I swished the red mini-root in a bucket to wash off the dirt and ate it on my brother’s dare… including the worm-like root hair!  Of which he made me well aware.

Crispy, spicy, watery, hot and crunchy Crudité.

Radishes, a nutritious root vegetable, have played many supporting roles—

Victory Garden Star

from the 40’s Victory Garden as a sliced filler in home grown salads, the 50’s radish rose garnish,  Craig’s  French Breakfast radishes, and Winter’s exotic peppery Black Radish, new again, at the Green City Farmers Market.

Alberto Giocometti ‘s  Spoon Woman at the Chicago  Art Institute

Dark as Winter

Black Radish Crudite

Bulbous red Globe Radish is the star in this Roasted Radish Medley. Its sharp pungent flavor transformed in roasting to a sweet, succulent and mellow flavor— still full of nutrients and retaining its bright red outer skin color. And sooo low in calories…scoop them up!

Roasted Radish Shrimp Medley

Roasted Radish and Shrimp Medley

1 pound of red Globe radishes, trimmed and quartered, reserve greens

1 pound red potatoes cut into cubes the size of radish quarters

9 large shrimp, cooked, deveined and shelled, cut into ⅓’s

8 scallions discard tough greens, slice whites into small pieces, about ½ cup

5 tablespoons extra virgin Olive oil

⅓ cup while Balsamic vinegar

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil leaves, thinly sliced

2 teaspoons Kosher Salt

Freshly ground black pepper to taste

Preheat oven 425˚F. Place large baking sheet inside.

Cut Off Leaves You Can Use

Remove and save radish greens as they rob nutrients of the roots. Sort through greens discard wilted and yellow greens. Wash good greens in cold water several times to rid them of sand and grit. Set aside.

Red Globe Radishes

Wash radishes and potatoes, do not soak— for they get waterlogged. Pat dry. Cut.

In a large bowl, mix radishes, potatoes, 2 tablespoons of oil, 1 teaspoon of salt and pepper, toss to coat. Spread on hot baking sheet.

Roast Toss and Let Steam Out

Roast potatoes and radishes 25 minutes, open oven halfway through roasting, about 10 minutes, and turn— to brown all sides and let the steam out. Roast until golden.

Stir Radish Greens into Roasted Radishes and Potatoes

Stir radish greens into roasted potatoes and radishes and return to oven, roast 5 minutes more.

While radishes and potatoes roast prepare shrimp and vinaigrette.

Slice Shrimp Into Thirds

Vinaigrette: 3 tablespoons olive oil, Balsamic vinegar, whisk with 1 teaspoon salt and pepper.

Add scallions and parsley.

Transfer roasted radishes and potatoes into large bowl. Add shrimp. Drizzle in vinaigrette.

Flavors Meld In Roasted Radish Shrimp Medley

Toss gently to meld flavors, let sit for 5 minutes. Add basil, toss gently and serve.

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7 thoughts on “Roasted Radish And Shrimp Medley

  1. Wow, that’s a new idea for me. I don’t think Ive ever had cooked radishes. I just love your pictures your such an artist in everything you do :)

  2. Always thinking outside the box, never showing your full hand and keeping us coming back for more. Love the photo’s, never saw a black radish…

  3. That black radish is really chic! I have never seen one before. But I bet it will look good in a black-tie events dinner! You are genius! I love it!

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