EDAMAME spread on VEGETABLE SHRIMP

Layering flavours with the latest of our season's bounty.

EDAMAME spreads a Summer's farewell with

this elegant SHRIMP VEGGIE melody entrée.

Before finally transitioning into Autumn...

I wanted to pay tribute to what was so
dearly offered to us in the past month.



Longing for my once tended
home vegetable and flower garden...
I think back to how quickly years
passed during cherished momentous times.

Plenty of research...to then carefully nurture
plant seedlings to fully fledged vegetables.

However, what I certainly don't miss...

is the physical labour that went into

a very short gardening season.
I also wasn't particularly fond of getting stuck

with way too much of the same veggie.

Now, I gladly jaunt over to the market and browse
throughout the array of VARIETY and fabulous offerings.

Over the summer we were blessed with a
cornucopia of fresh and colourful vegetables.

 

We highly took pleasure in encouraging our

regional farms as well as having enjoyed

interesting interactivity with these local farmers.

Speaking of farmers, it has come to my attention that we finally grow the
edamame (a.k.a. soybean) right here on a farm found in Southern Manitoba, Canada.

This way, I win both ways.  I can now increasingly support our Canadian growers

as well as ease my mind concerning the farmed origins of a bean I love to consume. 

It's harvested at the peak of ripening right before it reaches the "hardening" time.
The word Edamame means "Beans on Branches"

...and it grows in clusters on bushy branches.

To retain the freshness and its natural flavour, it is parboiled and quick-frozen.
ref.: edamame.com

Therefore, this bean can easily be consumed throughout the year.

The Edamame bean is considered as one of the 'Superfoods' .
It is high in fibre and extremely high in proteins.
It contains significant Vitamins A and C as well as calcium and iron.
It is also a great source of isoflavones which is often
referenced to protect against cancer and osteoporosis.
The estrogenic effects of the edamame bean is believed
to reduce symptoms associated with women’s
body discomforts as they enter the later stages of their lives.

Here's a fabulously tasty and very versatile soybean spread
recipe to accompany a casually elegant entrée:


Vegetable SHRIMP melody
on...EDAMAME yogurt spread
makes 2 big entrées

INGREDIENTS:
(American / Metric measures)



steamed Vegetables:
. 1 yellow zucchini (to make 4 cut-out crowns and 6 thin slices)
. 1 cup (200gr) about 20 frozen, pre-cooked small 'Matane' shrimp
. 1 medium eggplant [graffiti (bi-color) variety was used]
. 4 artichoke hearts
. 1 roasted red bell pepper

Marinade:
. 2 tbsp. (30ml) olive oil
. 1 tbsp. (15ml) lemon juice
. 1 tsp. (5ml) Dijon mustard
. a pinch each of sea salt and garlic powder
. some grated fresh ginger root (optional)

***

1 recipe for...
Edamame Yogurt Spread *
Get Printer version HERE

. 2 cups (500ml) Edamame (de-shelled frozen soybeans)

. 1/2 cup (125 ml) plain yogurt (2%+ fat content)

. 1/8 cup (25ml) pickled ginger

. 1 tbsp. (15ml) capers

. 2 tbsp. (30ml) lemon juice

. 1 tbsp. (15ml) rice vinegar

. 1 tbsp. (15ml) Dijon mustard

. 1 tsp. (5ml) sea salt

. 1 tsp. (5ml) 'fleur d'ail' (or small crushed garlic clove)

* The Edamame yogurt spread will yield more than is truly required for this entrée...therefore, you can either refrigerate the rest up to 5 days or freeze it in an airtight glass jar for another time.  This spread is great on bread and crackers...grains...meat and poultry ...or even thinned out as a salad dressing.

PREPARATION:

. Slice the eggplant into 4 pieces at the largest part of the vegetable.  Salting it and setting it aside for 30 minutes is optional since this variety of eggplant is not bitter.

. Steam the EDAMAME beans for about 10 minutes or until fork tender.  Cool to room temp. and set aside.

. Continue steaming the rest of the vegetables: first the artichoke hearts...then the zucchini...and lastly the eggplant slices.  Cool everything to room temp.  Note: The peppers could have also been steamed...however, the roasted kind is preferred.

. Meanwhile...in a medium bowl...whisk together the marinade.  Toss in a few zucchini slices and the 4 cut-out crown garnishes, the artichoke hearts and lastly with the eggplant slices.  Make sure all is well coated.  Take out veggies and use the remaining marinade for the shrimps.

. At this time...start preparing the blender to receive all that goes into the EDAMAME spread.  Put all ingredients in at once and blitz until a smoothly coarse type texture is achieved.  At this point...have a taste and see if it's to your liking.

Plating assembly:

. Place half the roasted pepper in the center.  Opposite from each other, start decorating with the zucchini slices and crowns...the eggplants as well as the stuffed artichoke hearts with the EDAMAME spread and marinated shrimps.  In other words, use your own creativity to plate this entrée.

 Hopefully, you’ll have a chance to use some of your left over

summer vegetables as well as putting together this lovely entrée.

Buon appetito and flavourful wishes,

Foodessa

Here are other inspired ENTREE based recipes that may be of interest:

. SEAFOOD Splurge with ARTICHOKE Salad

. Turkish inspired Feta Bean Dip Delight