We have been organic gardeners for several years and love the lettuce and greens that grow in early Spring. 2010 was our first year to grow Swiss chard. We have thoroughly enjoyed it and the abundance it produces. This is a great way to combine the chard along with fresh herbs, cheeses and seafood. We hope you enjoy it as much as we have!
YIELD
Serves 4 to 6
INGREDIENTS
1⁄4 cup Butter melted
3 Tsp olive oil (for the sauté)
4 Tbsp. olive oil (for the roux)
8 oz. mushrooms (baby portabellas)
2 cloves garlic minced
1 jalapeno stemmed, seeded and sliced
1⁄4 cup green onion sliced
1⁄2 Tsp thyme
1⁄2 Tsp oregano
1⁄4 Tsp rosemary
2 roma tomatoes diced
5 cups Swiss chard rinsed, stemmed, and chopped
1 lb. med/large shrimp peeled and deveined sliced into thirds
1⁄4 cup green or black olives, sliced
Salt and pepper to taste
1 Tbsp. Texas Gourmet Sidewinder Searing Spice
1⁄2 Tsp crushed red pepper
ROUX
4 Tbsp olive oil
4 Tbsp Flour
3 cups seafood or vegetable stock
1⁄4 Tsp chicken bouillon
1⁄4 cup cream or half and half
1/3 cup fresh grated parmesan
1 Tbsp capers
3 cups cooked Rigatoni or penne pasta.
8-inch casserole dish, greased
1⁄4 cup parmesan and 1⁄4 cup bread crumbs (mixed together)
PREPARATION
Melt butter and olive oil over medium heat.
Add mushrooms, green onion, jalapeño, and garlic. Sauté for 45 minutes then add chard, tomatoes, thyme, oregano, rosemary and olives and cook for 3 to 4 minutes.
Add shrimp, crushed red pepper and Texas Gourmet Sidedwinder Searing Spice. Cook for 2 to 3 minutes on med/high heat then set aside.
Roux: Heat olive oil and flour over medium heat and stir with a whisk until well blended. Continue stirring for 5 to 7 minutes to add color, then slowly stir in stock until combined. Add cream, parmesan cheese, capers and pasta.
Next, stir in shrimp and vegetable mixture until combined.
Place in a greased 8×8 casserole dish.
Dust with parmesan and bread crumb mixture.
Bake in preheated 375 degree oven for 20 minutes or until bubbly.
Recommended serving with tossed salad, some good garlic toast and a glass of your favorite red or white wine.
Bon Appétit!
There’s no denying Lone Star pride! GO TEXAN, with its signature mark in the shape of Texas, celebrates, promotes and supports the business savvy and plainspoken grit Texas agriculture is known for throughout the world. Whether it’s grown, sewn or served up on a plate, more than 26 million Texans shop, travel and dine out in support of Texas business and agriculture, looking for the GO TEXAN mark to light the way.