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Shrimp with Amaranth & Goat Cheese

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9 00:45:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:10:00
hour(s): minute(s) : second(s)		 00:35:00
hour(s): minute(s) : second(s)		 4
Vegan Stuffing

Ingredients


2 Large Beets, Spiralized
4 Ounces Goat Cheese Softened
1/2 Cup Arugula Microgreens Lightly chopped
1/2 Cup Amaranth Microgreens Lightly chopped
1 Pound Shrimp
1 Cup Chopped Walnuts
1/4 Cup Raw Cane Sugar
1 Tablespoon Butter
2 Tablespoons Extra Virgin Olive Oil

Instructions


  1.  Set out goat cheese to soften for 30 minutes before you start preparations.
  2.  Preheat oven to 375 degrees
  3.  Heat a skillet over moderate heat.
  4.  Add walnuts, sugar, and butter to the skillet and stir frequently over moderate heat.
  5.  Stir constantly once the sugar begins to melt.
  6.  Once walnuts are coated immediately transfer them to a sheet of parchment paper and separate the nuts so they don’t harden stuck together. Set aside
  7.  Cut beets into spirals.
  8.  Toss spirals with olive oil and sea salt.
  9.  Spread out beets on a cookie sheet and bake in the oven for 20 – 25 minutes.
  10.  Rinse shrimp and add to a saucepan.
  11.  Fill a pan with water and sea salt. Bring to a boil.
  12.  Drain water and put it in an ice bath to stop cooking.
  13.  Clip and lightly chop amaranth and arugula microgreens. Set aside.
  14.  Add microgreens to softened cheese, leaving aside a few pinches of each microgreen.
  15.  Blend microgreens and cheese.
  16.  Scrape the cheese mixture into a ball.
  17.  Plate beets.
  18.  Add a spoonful of cheese on top of the beets.
  19.  Place walnuts around the plate.
  20.  Add shrimp and sprinkle with remaining microgreens, salt, and cracked pepper.


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