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Shrimp and Spaghetti Squash
Ingredients
Salmon and stuffing:
1 filet salmon (ask to have it butterflied at the fish market)
3 cups artichoke hearts, drained and chopped
1 Spanish onion, minced
6 cloves garlic, minced
1 pint heavy cream
3 tablespoons olive oil
1/2 cup parmesan cheese, grated
1 sheet parchment paper
Butcher twine
Shrimp:
6 shrimp, peeled and cleaned
4 cloves garlic, minced
1 teaspoon rosemary, chopped
Spaghetti squash:
1 large spaghetti squash, sliced lengthwise and seeds removed
1/2 cup water
4 tablespoons butter
Salt and pepper to taste
Serves 6
Cook onion and garlic in olive oil over low heat in a sauté pan until soft and translucent. Add cream and bring to a simmer. Add cheese and artichokes and continue to simmer. Season with salt and pepper to taste. Chill in the refrigerator for several hours.
Preheat oven to 375º.
Place the squash in a roasting pan and season with salt and pepper. Divide the butter and water and place into each half of the squash. Roast about 1/2 hour or until tender, then remove the flesh and shred with a fork. Season with salt and pepper and reserve.
Place salmon filet on the parchment paper and season with salt and pepper. Place filling down the center of the salmon and roll the salmon around the filling to form a roulade, using the parchment paper to wrap the outside. Tie off the salmon with butcher twine to hold the shape. Chill and cut into portions. Sear the salmon in a hot sauté pan, then place pan in oven for five minutes or until just cooked.
Remove salmon from pan. Return pan to stovetop, add oil, and sauté shrimp.
To serve: Divide salmon fillet into six pieces and plate with 1 shrimp and squash.
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