Giant Bread Croutons with Squash and Shrimp Compote by Kim Vanzi

Giant Bread Croutons with Squash and Shrimp Compote

When we found out that the next ingredient for the completion was bread the whole family started to get excited and they were enthusiastically getting into what ingredients etc.  If I knew this would bring us so much closer in the kitchen I would have joined a competition earlier.  But that being said here is the what we came up with.  Instead of small croutons or just boring bread slices we came up with giant squares toasted in the oven then garlic rubbed and some olive oil sprinkled on top.  We had some squash, so we decided to roast that in the oven for a nice caramelized taste puree it up with some shrimp and spices of course.  This is what we got and very tasty.  Now we did this for 2 people as a main meal, but you can always alter it if you are doing for an appetizer or more for a larger group.

Giant Bread Croutons with Squash and Shrimp Compote

Ingredients

  • 4 giant bread cubes for each person (toasted and rubbed with garlic)
  • about a cup of roasted squash per person (I did roast in the oven with a little olive oil and S&P)
  • 1 cup of medium shrimps peeled and deveined per person
  • 2 jumbo shrimps per person (kept whole)
  • 1 tbs of butter
  •  2 olive oil
  • 1 cup dry sherry or dry vermouth, or a dry white wine
  • 1 cup parsley
  • Garlic I used 4 cloves crushed
  • salt and pepper to taste
  • 1 tbs olive oil for drizzling

Prepare:

Start by putting your squash in the oven and roast.  It will take about 1 hour to get fork tender.  When you pull it out put in your giant cubes of bread at a lower temperature.  Watch them make sure they do not burn.  I like mine toasted lightly, my husband likes it crispier both will work go with either.  When they are ready take them out and rub them immediately with a clove of garlic.  Set aside until ready to top.

While the bread is in the oven take the squash remove any skins and cut into small pieces.  In a large skillet add the butter and olive oil. Heat up then add the crushed garlic.  Let cook for 1 minute then add both kinds of shrimp.  Toss them around and turnover lightly the big ones.  Throw in the wine cook for a few minutes until it has reduced. Throw in the parsley, salt and pepper. Toss a few minutes more.  When the big ones are cooked slightly brown on both sides remove and set aside (I use them on top of the dish, makes a nice presentation) Throw in the squash now and cook a few minutes more.  Remove from heat. Puree in a food processor or with a hand held blender.  Here is where you can decide.  I like it a bit chunky, by husband likes it more liquid.  So for a more liquid just add a little more olive oil.

Top the plate/bowl with 3 croutons, sprinkle with olive oil, then add the compote, top with the jumbo shrimps sprinkle with a bit more olive oil and parsley.

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