November 28, 2012 10:14:57 AM
Of all the many green vegetables available to us, we tend to be profoundly lacking inspiration when it comes to selecting one for holidays.
Generally, it's either green beans or Brussels sprouts. And while both are fine vegetables, wouldn't it be nice if just once the token nod to something green on the table was something a little different? Wouldn't it be nice if in that sea of brown and beige (turkey, gravy, rolls, mashed potatoes) the green had some pizazz?
That was my inspiration, to create a fast and easy green dish that had lots of flavor and doesn't rely on the usual suspects.
The solution was a heaping tray of roasted peppery shrimp and edamame, creating an attractive and filling side dish that even could double as a main course.
And yes, the recipe is correct -- 2 tablespoons of black pepper. That's the point. And it is delicious.
ROASTED PEPPER SHRIMP WITH EDAMAME
Start to finish: 15 minutes
Makes 8 servings
1-pound bag frozen shelled edamame
2 pounds raw peeled shrimp (thawed, if frozen)
1/4 cup olive oil
2 tablespoons ground black pepper
1 tablespoon kosher salt
1 teaspoon smoked paprika
5. Works in Wood exhibit opens today in West Point ENTERTAINMENT