We have been organic gardeners for several years and love the lettuces and greens that grow in early Spring. This was our first year to grow Swiss chard. We have thoroughly enjoyed it and the abundance it produces. This is a great way to combine the chard along with fresh herbs, cheeses and seafood. We hope you enjoy it as much as we have.
Yield: Serves 4 to 6
¼ cup butter melted
3 teaspoons olive oil (for the sauté’)
4 tbsps. olive oil (for the roux)
8 oz. mushrooms (baby portabellas)
2 cloves garlic minced
1 jalapeno stemmed, seeded and sliced
¼ cup green onion sliced
½ teaspoon thyme
½ teaspoon oregano
¼ teaspoon rosemary
2 roma tomatoes diced
5 cups Swiss chard rinsed, stemmed, and chopped
1 lb. med/large Sshrimp peeled and deveined, sliced into thirds
¼ cup green or black olives, sliced
Salt and Pepper to taste
1 T Texas Gourmet Sidewinder Searing Spice or any blackening/cajun spice
½ teaspoon crushed red pepper
4 T olive oil
4 T Flour
3 cups seafood or vegetable stock
¼ teaspoon chicken bouillon
¼ cup cream or half and half
1/3 cup fresh grated parmesan
1 T capers
3 cups cooked rigatoni or penne pasta.
An 8 inch casserole dish, greased
¼ cup parmesan and ¼ cup bread crumbs, mixed together
Melt butter and olive oil over medium heat
Add mushrooms, green onion, jalapeno, and garlic. Sauté’ for 45
add chard, tomatoes, thyme, oregano, rosemary and olives and cook for 3 to 4
Add shrimp, crushed red pepper and Texas Gourmet Sidedwinder Searing
Spice.. Cook for 2 to 3 minutes on med/ high heat then set aside.
Heat olive oil and flour over medium heat and stir with a whisk until well blended.
Continue stirring for 5 to 7 minutes to add color, then slowly stir in stock until
combined. Add cream, parmesan cheese, capers and pasta.
Next, stir in shrimp and vegetable mixture until combined.
Place in a greased 8×8 casserole dish
Dust with parmesan and bread crumb mixture
Bake in preheated 375 degree oven for 20 minutes or until bubbly.
Serve with tossed salad, some good garlic toast and a glass of your favorite red
or white wine.
Email Bryan Slaven at
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]