Shrimp with Roasted Mushrooms, Gorgonzola Cream, and Charred Broccolini and Asparagus

Quick-seared wild shrimp over deeply browned roasted mushrooms, with charred broccolini and asparagus and a light, tangy Gorgonzola cream. The greens' gentle bitterness cuts right through the richness of the blue cheese, and a shower of fresh chives brightens everything.

Yield: Serves 4 · Active: 25 min · Total: 40 min · Best in North America in spring, when asparagus is in season (broccolini alone works beautifully the rest of the year) · Best eaten: early evening

Complete Menu

• Seared Wild Shrimp

• Roasted Mixed Mushrooms

• Charred Broccolini and Asparagus

• Light Gorgonzola Cream

Your Game Plan

• About 40 min out: Heat the oven to 425°F. The mushrooms go in.

• About 20 min out: The broccolini and asparagus go in on a second pan.

• About 10 min out: Make the Gorgonzola cream and keep it warm off the heat.

• About 5 min out: Sear the shrimp.

• Plate and finish with chives.

Recipe 1 — Roasted Mixed Mushrooms

Ingredients

• 1½ lb mixed mushrooms (shiitake, oyster, and cremini), stems trimmed, torn or halved into large pieces

• 3 tbsp extra virgin olive oil

• ½ tsp Baja Gold sea salt

• ¼ tsp freshly cracked black pepper

• A few sprigs fresh thyme (optional)

Method

1. Toss the mushrooms with the olive oil, salt, pepper, and thyme.

2. Roast in a single layer on a parchment-lined sheet pan at 425°F for 25–30 minutes, tossing once, until deeply browned and crisp at the edges. Give them plenty of room; crowded mushrooms steam instead of browning.

Recipe 2 — Charred Broccolini and Asparagus

Ingredients

• 1 bunch broccolini, trimmed

• 1 bunch asparagus, tough ends snapped off

• 2 tbsp extra virgin olive oil

• Pinch of Baja Gold sea salt

• Squeeze of fresh lemon

Method

Toss the broccolini and asparagus with the olive oil and salt, spread them on a sheet pan, and roast at 425°F for 12–15 minutes, until charred at the tips and tender-crisp. Finish with a squeeze of lemon.

Recipe 3 — Seared Wild Shrimp

Ingredients

• 1½ lb large wild shrimp (16–20 per lb), peeled and deveined

• ½ tsp Baja Gold sea salt

• ¼ tsp freshly cracked black pepper

• 1 tbsp ghee or extra virgin olive oil

Method

1. Dry and season. Pat the shrimp completely dry and season with salt and pepper.

2. Sear. Heat the ghee in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if needed) and sear 1–2 minutes per side, just until pink and curled into a loose "C." Pull them as soon as they're done, since overcooked shrimp turn rubbery fast.

Recipe 4 — Light Gorgonzola Cream

Ingredients

• ½ cup chicken bone broth

• ¼ cup heavy cream

• 1½–2 oz Gorgonzola, crumbled

• Freshly cracked black pepper

• 1 tbsp fresh chives, finely sliced

Method

1. Reduce. Simmer the broth and cream in a small saucepan 3–4 minutes, until slightly reduced.

2. Melt the cheese. Take the pan off the heat and stir in the Gorgonzola until mostly melted and smooth. Melting it off the heat keeps the sauce silky instead of grainy.

3. Finish with black pepper and chives. No extra salt is needed; the Gorgonzola is salty enough.

Plating

Pile the roasted mushrooms, broccolini, and asparagus on each plate first, then lay the seared shrimp over the top. Add a restrained spoonful of Gorgonzola cream (a little goes a long way) and finish with plenty of fresh chives.

Storage

• Cooked shrimp: Refrigerated up to 2 days. Lovely cold over greens

• Roasted mushrooms and green vegetables: Refrigerated up to 4 days

• Gorgonzola cream: Refrigerated up to 3 days. Rewarm gently over low heat, stirring

Support for the Female Infradian Rhythm

This plate supports every phase of your cycle. Wild shrimp brings selenium and iodine for thyroid health, plus B12 and protein. Broccolini delivers glucosinolates, which support estrogen metabolism through Phase 2 liver detoxification, and asparagus offers folate and inulin, a prebiotic fiber. Mushrooms add B vitamins and selenium.

Nourishment Notes

Wild shrimp — lean complete protein, selenium, iodine, B12, and astaxanthin, the antioxidant behind its pink color.

Mushrooms — ergothioneine (an antioxidant found in mushrooms in far higher amounts than in any other food), beta-glucans, B vitamins, copper, and selenium.

Broccolini — glucosinolates, vitamin C, and vitamin K. Its gentle bitterness balances the rich blue cheese.

Asparagus — folate (one of the best food sources), vitamin K, and inulin, a prebiotic fiber that feeds your gut bacteria.

Gorgonzola and cream — calcium, K2, and protein. Aged blue cheeses are naturally low in lactose.

Chicken bone broth — gelatin, glycine, and minerals, and it keeps the sauce lighter than an all-cream version.

Chives — vitamin K and gentle allium compounds.

Sourcing

• Shrimp — wild-caught U.S. Gulf, U.S. Atlantic, or Argentine red shrimp, with no added sodium tripolyphosphate. Skip imported farmed shrimp from Southeast Asia (wild seafood can't be certified organic)

• Mushrooms — organic shiitake, oyster, and cremini, from a farmers' market or local mushroom grower

• Broccolini and asparagus — organic, from a farmers' market in season

• Gorgonzola — Gorgonzola DOP from Italy, dolce for a creamier, milder sauce or piccante for a sharper one. (Gorgonzola DOP is made from pasteurized cow's milk by law; for a raw-milk blue, look for a farmstead blue from a local creamery.)

• Heavy cream — raw from a local dairy, or organic, grass-fed, non-homogenized cream, such as Kalona SuperNatural

• Chicken bone broth — homemade from pasture-raised chicken, or Bonafide Provisions (organic, sold frozen)

• Ghee — Ancient Organics, or homemade from organic grass-fed butter

• Chives, thyme, and lemons — organic

• Extra virgin olive oil — organic, single-estate, harvest-dated within the past year, in dark glass

• Baja Gold sea salt

— Anna aka Food Marshall