The earthy sunchokes make a perfect companion to the sweet, briny shrimp.
1½ pounds sunchokes, scrubbed clean and dried
4 tablespoons extra-virgin olive oil
1 red onion, peeled and sliced
2 garlic cloves, peeled and minced
Sea salt and freshly ground pepper to taste
Small bunch fresh thyme tied with string
½ to 1 cups water
12 pieces shrimp, shelled and deveined
½ teaspoon paprika
2 tablespoons dry Sherry
1. Cook the sun chokes: Slice the sunchokes in ½-inch thick slices. Heat a medium pot and add 2 tablespoons of olive oil. Add the onion and half of the garlic and season with salt and pepper. Cook 3-5 minutes, until the onion and garlic become translucent. Add the thyme and the sunchoke slices and stir to blend the ingredients. Check the seasoning. Cook for 5-10 minutes and add ½ cup of the water. Cook until the sunchokes are completely tender, 25-30 minutes. If the liquid reduces too much during this cooking time, add more water. Taste for seasoning. Remove the thyme from the pot.
2. Cook the shrimp: Heat a large skillet and add the remaining olive oil. Place the shrimp in a bowl and season with the paprika and salt to taste. Stir the shrimp to coat them with the flavorings.
3. When the oil begins to smoke, Shut off the heat and add the shrimp and toss them around with a metal spatula so they are coated with the oil and cook more evenly. Stir in the Sherry. Turn the heat back on and cook for a minute or two until the shrimp are no longer translucent. Season with additional salt and pepper. Remove from the stove and drain any excess liquid.
4. Serve the shrimp over the roasted sunchokes. Squeeze