0.0 – 0 reviews • Gluten Free
Level: |
Intermediate |
Total: |
1 hr 40 min |
Prep: |
15 min |
Inactive: |
1 hr |
Cook: |
25 min |
Yield: |
2 to 4 servings |
Ingredients
- 1/4 cup white wine vinegar
- 1/2 teaspoon sugar
- Generous pinch of salt
- 1 cucumber, seeds removed, and julienned
- 1 red bell pepper, stemmed, seeded, and julienned
- 1 tablespoon fresh lemon zest
- 1/2 cup white wine vinegar
- 1/2 cup granulated sugar
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- Juice of 1 lemon
- 4 parsnips, peeled and chopped
- 2 potatoes, peeled and diced
- 4 cups chicken stock
- 1/4 cup heavy cream
- 1 cup unsalted butter
- Kosher salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 12 large shrimp, peeled and deveined
Instructions
- For the pickled vegetables: Whisk together the vinegar, sugar, and salt. Place the cucumber, red pepper, and lemon zest in a medium mixing bowl. Pour the dressing over the vegetables. Toss gently to coat. Chill the vegetables and let stand for 1 hour before serving.
- For the puree: In a sauce pot, combine the vinegar, sugar, ginger, and lemon juice. Simmer the mixture over medium-low heat until big bubbles start to form and it becomes a light syrup. Reduce until thickened. Remove the pot from the heat.
- Meanwhile, in a large pot, combine the parsnips, potatoes, and chicken stock, and bring to a boil. Cook until both the parsnips and potatoes are fork tender. Drain the parsnips and potatoes, and mash with the heavy cream, butter, and ginger syrup until smooth. Season the parsnip-potato mash with salt, to taste.
- Heat a large saute pan over medium-high heat and add the olive oil, garlic, and shrimp. Cook the shrimp for about 3 minutes, or until cooked through. On a warmed serving platter, make a bed of parsnip puree, top with the shrimp, then top the shrimp with the pickled vegetables and some of the juice.
Nutrition Facts
Serving Size |
1 of 4 servings |
Calories |
936 |
Total Fat |
62 g |
Saturated Fat |
34 g |
Carbohydrates |
84 g |
Dietary Fiber |
11 g |
Sugar |
40 g |
Protein |
14 g |
Cholesterol |
180 mg |
Sodium |
1782 mg |