Bay Winds® Grilled Shrimp with Mediterranean Tomato Compote

Directions

  1. First start by making your tomato compote. Add 8 T. olive oil to a saucepan and bring to temperature. Add 3 T. of minced garlic to caramelize, once garlic is golden, add tomatoes, honey, vinegar, 2 springs of thyme, crushed red pepper, salt and pepper to taste. Mix ingredients together and let simmer for the next hour-hour and a 1/2, add ½ juice and zest of a lemon before serving.
  2. Thaw your shrimp in cold running water while you prepare the Spanakorizo rice.
  3. Heat remaining 3 T. of olive oil in a large pot then sauté onions until translucent. Add remaining 3 T. of minced garlic, 2 T. chives, 2 T. dill, and mix. Add spinach to wilt down with other ingredients and season with salt and pepper to taste. Next add rinsed basmati rice to pot.
  4. In a separate container, add 1 1/2 tsp. of vegetable base to 2 cups of warm water and dissolve base before adding to rice. Bring rice mixture to a boil then reduce to a simmer and cover for approximately 20 mins or until liquid evaporates. Once rice is cooked stir in remaining dill, chives, butter, and remaining half of the lemon juice and zested reserve rice mixture for plating.
  5. Season shrimp with 2 T. blended oil, salt, and pepper to taste then cook on a hot grill until internal temperature reaches 145 degrees Fahrenheit.
  6. Plate each dish with 5 grilled shrimp, equal parts tomato compote, and Spanakorizo rice garnished with feta.

Ingredients

  • 30 ea Bay Winds® Shrimp, 8-12, RPDT/On
  • 1 cup Asian Pride® Basmati Rice
  • 1/2 lb Peak Fresh Produce® Spinach, Baby
  • 4 tbsp Peak Fresh Produce® Chives, Fresh, chopped and divided
  • 4 tbsp Peak Fresh Produce Dill, chopped and divided
  • 1 1/2 tsp Ridgecrest® Vegetable Base
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 ea Peak Fresh Produce® Lemon(s), juiced, zested, divided
  • 6 tbsp Peak Fresh Produce® Garlic, peeled, minced, divided
  • 1 ea Peak Fresh Produce® Onion(s), Yellow, small dice
  • 11 tbsp Assoluti® Extra Virgin Olive Oil, divided
  • 2 tbsp Roma® EVOO Canola Blended Oil
  • 1 1/2 lbs Peak Fresh Produce® Tomato(es), Grape
  • 1 tbsp West Creek® Honey
  • 2 tbsp Piancone® balsamic vinegar
  • 2 sprigs Peak Fresh Produce® Thyme, Fresh
  • 1/2 tsp Roma® Red Pepper Flakes, crushed
  • Roma® Cheese, Feta, crumbled, for garnish
  • 2 cups water, warm, for broth
  • salt and pepper, to taste