COOKING WITH SIMON: Squash and Shrimp with a Special Sauce

Columns

Discussion

September 29, 2012

COOKING WITH SIMON: Squash and Shrimp with a Special Sauce

By SIMON WEBSTER Palestine Herald-Press The Palestine Herald-Press Sat Sep 29, 2012, 12:17 AM CDT

PALESTINE — Spaghetti squash are the most amazing vegetables. I just love them and right now they’re everywhere. To cook just cut them in half, drizzle with olive oil, salt and pepper, turn flat side down on a baking sheet and bake for about an hour at 350 degrees.

Once it's baked all you need to do is grab a fork and scrape out the inside. They call it spaghetti squash because of the way it comes out of the skin in long, thin, yellow strips.

Place it on the plate and really that’s all you need to do. You don't need to add seasoning because it has a natural buttery flavor.

Plus you’re going to top it with some sauteed shrimp or some other seafood like cod, salmon or scallops. Actually it goes well with any protein as the perfect side dish.

To cook the shrimp, heat a pan with olive oil and sauté your shrimp until it is pink and the tails start to curl. It’s really easy to overcook shrimp. Finish it off with a fresh squeeze of lemon and some of the green sauce from this week’s recipe. If you’re anything like me as you read this your taste buds are already in overdrive.

You will love this green sauce. I created it this summer and it can go with anything. Even just spread on fresh baked bread. It’s been such a hit I’ve even begun to bottle it to sell at saborapasion.com.

GARLIC-PARSLEY TAPENADE

4 cloves garlic

1 medium white onion

1/2 cup parsley

1/2 cup melted butter

1 cup olive oil

Salt and pepper to taste

Place the garlic, onion and parsley in a blender and pulse until roughly chopped. Add the butter and olive oil and pulse to combine. Season to taste with salt and pepper. If too thick add a little more oil.

————

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

Text Only

Columns

COOKING WITH SIMON: Grapes to grow and grapes to eat
The grapes in the Sabor a Pasion vineyard are really coming along and should be ready to harvest just in time for our Grape Stomp event on July 27. I can’t believe that after three long years of babying the vines and watching them grow that we are finally going to have our first harvest.

June 15, 2013 1 Photo
INSTANT MESSAGE: Father’s Day 2013
June 15, 2013
LIFE BEHIND THE PINE CURTAINS: What is an American?
June 15, 2013
COOKING WITH SIMON: Crispy, Crusted Almond Fried Chicken
Hot sun and high temperatures usually mean lighter meals like fresh salads and finger foods. And when it comes to meat we know we should stick to the grilled chicken, but speaking of finger food – what about the occasional chicken fingers?

June 8, 2013 1 Photo
INSTANT MESSAGE: Trust the Lord with All Your Heart
June 8, 2013
LIFE BEHIND THE PINE CURTAIN: Food For Thought
June 8, 2013
INSTANT MESSAGE: Memorial Day 2013
June 1, 2013
COOKING WITH SIMON: Food as art
As many of you know I was born in England and immigrated to New Zealand as a child. I was never much of a student when it came to math, science and the usual things.

June 1, 2013 3 Photos
LIFE BEHIND THE PINE CURTAIN: A New Wine for Senior Citizens
June 1, 2013
INSTANT MESSAGE: The Curse is Broken
May 25, 2013
More Columns Headlines

Columns

Search Results

Discussion

COOKING WITH SIMON: Squash and Shrimp with a Special Sauce

Site Map

Contact Us