SHRIMP INGREDIENTS

• 2 cloves garlic, finely diced
• 1 lb. shrimp (or prawns) — tails on or off
• .25 oz. sundried tomatoes (just dried; not packed in oil)
• 1 1 ½ cups unsweetened almond or cashew milk
• 1/4 tsp each- salt and pepper
• 4 cups baby spinach leaves
• 1/4 cup fresh grated parmesan cheese 
• 1/2 tsp dried Italian herbs
• 1 tbsp fresh parsley, chopped

DIRECTIONS

1. Heat a large skillet over medium-high heat. Add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until cooked through and pink. Transfer to a bowl; set aside.
2. Fry the green onions in the skillet. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.
3. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Add in the spinach leaves and allow to wilt in the sauce then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the half and half mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
5. Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

“RISOTTO” INGREDIENTS

• 1 lb. or one small butternut squash,
  peeled and cut into 1” pieces
• 1-2 tbsp olive oil
• 1  16 oz cauliflower 
• 1/2 medium onion, chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 cup chicken broth, divided 
• Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 425°.
2. Place the butternut squash on a parchment paper lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat. Roast for 15-20 minutes or until tender. Once the butternut squash has finished roasting and cooled slightly. Place the butternut squash in a blender with 1/4     cup homemade chicken broth and blend until smooth. 
3. While the butternut squash is roasting, rinse, trim the leaves and core the head of cauliflower. Next, cut the cauliflower into florets. Place the florets in the bowl of a food processor and pulse until the cauliflower is the size of rice. 
4. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes. Add the cauli-rice, coat with olive oil and cook for 3-4 minutes. Next, add 1/4 cup of chicken broth and stir constantly until the liquid is absorbed. Once absorbed, add another 1/4 cup of chicken broth and stir until absorbed. Repeat one more time with the last ¼ cup chicken broth. Cook until the cauli-rice is tender. Add the butternut squash, and stir to combine. Season to taste and cook for another 3-4 minutes. 

Learn to make this recipe!
Call 573-353-1077 to RSVP for Sweet Chipotle’s December 17th cooking class.

Chef Patrick Miller

Patrick has been in the food service business for 20 years and was trained at Johnson County Community College.  He would be honored to serve you and yours at your next event or special day.

Sweet Chipotle Catering & Event Center
512 N. East St., California, MO
573-353-1077
SweetChipotleCatering.com