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Level up weeknight dinners with these dishes from Gourmondo

Chef Tyler Hefford-Anderson, director of culinary operations at Gourmondo, shows how to elevated a weeknight dinner. #newdaynw

SEATTLE — Dishes from Gourmondo that can make weeknight cooking more interesting. 

Seared Shrimp Marinated in Smoked Paprika and Lime

Ingredients:

  • 1 pound frozen shrimp
  • 1 tbl olive oil
  • 1.5 tbl Smoked Paprika
  • 1tsp Cumin Seeds
  • 1ea Lime, Zested
  • .5 small shallot sliced thinly
  • 1ea Roma Tomato, cut into 8
  • 4 stems cilantro

To Cook:

  • 1tbl Olive oil
  • 1 tsp Sea Salt
  • .5tsp Black Pepper

Directions:

Toss the 8 ingredients together and allow to marinate for an hour or overnight. When ready to cook, heat the 1 tbl of olive oil in a medium saute pan over medium-high heat. When smoking hot, add the totality to the hot oil. Be careful, this will sizzle and might flame up. Cook the shrimp until they just curl up. If they curl up into tight little curls, they will be chewy and tough. Pull immediately from the heat and pour into a bowl to stop the cooking. Toss with the salt and pepper. Serve immediately or cool to room temperature.

Carrot Polenta

Ingredients:

  • 1 cup polenta grind cornmeal
  • 2 cups Chicken Stock
  • 2 cups Carrot Juice
  • 1 garlic clove, minced
  • 2 tbl whole butter
  • ¼ cup heavy cream
  • 3 tbl grated parmesan cheese
  • 1 tsp kosher salt
  • 1 tbl chopped fresh tarragon

Directions:

Bring the chicken stock and carrot juice to a boil. Be aware the carrot juice will break slightly and look like bits floating in the stock. Turn down to a simmer. Add the minced garlic. Slowly pour in the polenta into the simmering liquid while stirring. Allow to simmer for 3-4 more minutes. Check the doneness of cornmeal by tasting a small spoonful. Be careful, this stuff is hot like napalm. If soft and tender, add the butter, heavy cream, parmesan, salt, and tarragon. Stir to smooth. Taste for seasoning and serve immediately.

Blueberry Shortcake

Ingredients:

  • 2 pints fresh blueberries
  • ¼ cup sugar
  • ½ lemon zest
  • Splash of rum
  • 4 ea fresh biscuits
  • 1 pint heavy whipping cream
  • 2 tbl sugar
  • Juice of 1 lime

Directions:

Place 1.5 pints of the blueberries in small saucepan along with the sugar, the lemon zest and the splash of rum. Heat gently just until the blueberries burst. Chill.

Split the biscuits and place in the center of a plate. In an ISI whip cream canister, add the cream, sugar, and lime juice. Charge per the manufacturers instructions. Spoon the blueberry mix over the bottom half of the biscuits. Top generously with the whipped cream. Sprinkle the remaining blueberries on top. Cap with the top of the biscuit and dust with powdered sugar. Garnish with flowers, or more blueberries.

Segment Producer Rebecca Perry. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.    

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