In the spirit of zero waste, this recipe is a great way to use the stems and greens of berries that would normally go in the compost, adding those valuable nutrients to your diet.
Ingredients
- 12 skewers
- 24 shrimp, peeled, de-veined, raw with tail on
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, peeled and chopped small
- 1 tablespoon kosher salt
- 12 cherry tomatoes
- 25 fresh strawberry stems, with about ¼ of the berry attached
- ¼ cup walnut pieces (try Corky’s Nuts)
- 5 tablespoons grated parmesan
- ½ bunch fresh flat-leaf parsley
- 3—4 ounces extra-virgin olive oil
- Salt and pepper to taste, about 1 teaspoon of each
Preparation
For the sauce:
Using blender or food processor, blend together the stems, nuts, cheese and parsley until a gritty paste is formed. With the blender/processor going, stream in the oil until completely incorporated. Add more salt to taste, if needed.
For the shrimp:
Preheat oven to high broil, or prepare grill.
Place shrimp into medium-sized bowl and drizzle with olive oil. Add in chopped garlic and salt. Toss until each is evenly coated.
Using metal or soaked-in-water wooden skewers, alternate shrimp and tomatoes onto each and set into oven under broiler or on grill. Cook until done, about 4—5 minutes depending on the size of the shrimp.
Serve with sauce gently spooned over each cooked shrimp and tomato skewer. Garnish with fresh parsley.
