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  • Home
  • About Us
    • Meet the Crew
    • What We Grow
  • Farmers Markets
  • CSA Program
    • CSA Share Options
    • Pick Your Own Flowers for CSA
    • CSA Member Online Ordering Info
    • Pick Up Locations
    • Subsidized CSA
  • Wholesale
  • Get in touch!
  • Employment
    • Employment Opportunities
    • Former Employee Testimonials
  • Food Safety

Carrot Parsnip Puree topped with Sautéed Kale and Garlic Shrimp

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Ingredients:
Shrimp:
  • 15-20 raw shrimp, pealed and deveined
  • 2 Tablespoons garlic, chopped
  • 2 Tablespoons olive oil
  • 1/2 Teaspoon paprika
  • 2 Tablespoons butter
Puree:
  • 1 lb Carrots, peeled, chopped and boiled
  • 1 lb Parsnips, peeled, chopped and boiled 
  • 3/4 Cup sour cream
  • Salt and Pepper to taste
Kale:
  • 3 Cups raw kale, chopped into 1 inch pieces
  • 1 Tablespoon olive oil
  • 1 Tablespoon Garlic, chopped
  • 1/2 Teaspoon red pepper flakes
  • Salt and Pepper to taste
Instructions: 
  1. In a large Ziplock freezer bag, mix everything for the shrimp except the butter until there is a good coat on all of the shrimp. Let marinate for 30-60 minutes.
  2. While shrimp are marinating you can begin to make the puree. Place the boiled carrots, parsnips and sour cream into blender and pulse until mixture is smooth. Add salt and pepper to your taste. Set aside in pot and heat throughly as the shrimp are cooking.
  3. Time to sauté the kale. Preheat a large skillet with 1 tablespoon of olive oil. Place the kale, garlic, red pepper in the skillet and cook the kale down. It will slowly begin to wilt 5-6 minutes (more olive oil may be needed). Season with salt and pepper and remove from skillet. 
  4. Remove the shrimp from the refrigerator. In the same skillet as the kale was sautéed in place 2 tablespoons of butter on medium heat. 
  5. Pour the shrimp into the skillet and cook until shrimp have turned pink, stirring occasionally.
  6. Once the shrimp are cooked you can begin plating- puree, kale and topped with shrimp. 

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"I've been a huge fan of Mighty Food Farm since I joined their CSA three years ago. Mighty Food Farm provides an abundant supply of delicious, nutritious vegetables right through February. Unlike many other CSA's, MFF members are able to pick and choose from a wide variety of vegetables each week. My health improved dramatically when I began to get most of my food from MFF. I highly recommend membership in their CSA!"
     —Kathleen Breault, CNM, New York

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