Serves 4
Time: 1 hour

Ingredients
2 TBS hot honey
2 TBS corn starch
Spicy seafood seasoning
Leek olive oil
1/2 cup sherry divided
1 bunch beet greens, chopped
1 bunch green onions, chopped
1 sweet potato, peeled and cubed
1 yellow onion, sliced
baby carrots
1 cup cauliflower sprigs
1/4 cup chicken broth
3/4 tsp avocado oil
2 tsp ground fennel
1 tsb ghee

Preparation

  1. Preheat oven to 400 F.
  2. Coat the thawed shrimp with spicy seafood seasoning, corn starch, leek oil and hot honey. Mix and set aside to marinate for 15 minutes.
  3. Heat leek oil over high heat in a saute pan, saute beet greens and green onions in 1/4 cup sherry until tender. Set aside.
  4. Add shrimp to pan, deglaze in remaining 1/4 cup sherry. Saute until shrimp is done and sauce thickened, approximately 5 minutes. Set shrimp aside.
  5. Add veggies to the pan, mix in the avocado oil, tarragon, fennel, salt and pepper.
  6. Transfer pan to oven, roast at 400 F for 40 minutes or until soft.
  7. Blend until smooth.
  8. Add 1/4 cup chicken broth and 1 TBSP ghee. Blend.
  9. Serve the shrimp over the puree.
  10. Garnish with beet greens and onions.
  11. Serving suggestion: serve with celery sticks for a gluten-free dish, or with toast points.