GRILLED LIME SHRIMPS, SPRINKLED WITH MOZZARELLA AND SUN-DRIED TOMATOES AND RESTING ON A HOTBED OF BROCCOLI IN A NOODLE NEST

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This weekend the fourth round of the Swedish edition of the Paper Chef took place. When I started the whole thing I wasn’t sure if it really was going to take on but now I think I can say that it is here to stay, for a while at least! This time Anne of Anne’s Food hosted it and her cats choose three of the ingredients, broccoli, dried tomatoes and shrimps, while she added the fourth, any kind of cheese. Quite inviting ingredients as one could see from the record number of participants, eight (remember that we are talking about a small country here with 9 million inhabitants only) bloggers rose to the challenge. I was tempted to just skip it because this heat makes me want to live on watermelon and coffee but after a short sejour on the sofa when I was trying to think about something to present, I decided to make this:


GRILLED LIME SHRIMPS, SPRINKLED WITH MOZZARELLA AND SUN-DRIED TOMATOES AND RESTING ON A HOTBED OF BROCCOLI IN A NOODLE NEST
4 servings

3-4 rather large shrimps per person
Lime juice
100 g / 3 ½ oz broccoli florets
1 clove of garlic
1 dried peperoncino
Noodles or very fine spaghetti like capelli di angelo, I used glass noodles
2-3 tbsp finely diced buffalo mozzarella
2-3 tbsp finely diced dried tomatoes
Salt
Olive oil

– Marinate the shrimps in lime juice for about 1 hour.
– Heat up some olive oil together with the crumbled peperoncino and the chopped garlic and after a minute you add the broccoli. Salt it and let it braise until the broccoli is soft.
– Run the broccoli together with the oil and the rest in a food processor until it is smooth, if it is too thick you can add a little olive oil.
– Dry the shrimps a little before grilling them for a minute or two on each side. I have a special grill pan but you can use a normal skillet as well or why not, a real grill!
– Cook the noodles or the spaghetti and then you make a little nest of it on each plate. Put some of the broccoli cream in the middle and then you place the shrimps on top of that. ‘Sprinkle’ mozzarella and dried tomatoes over, pour a little olive oil over and serve it.

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L