Shrimp with Parsnip Puree with Pickled Veggies

  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. 1/4 cup white wine vinegar
  2. 1/2 teaspoon sugar
  3. Generous pinch of salt
  4. 1 cucumber, seeds removed, and julienned
  5. 1 red bell pepper, stemmed, seeded, and julienned
  6. 1 tablespoon fresh lemon zest
  7. 1/2 cup white wine vinegar
  8. 1/2 cup granulated sugar
  9. 1 (2-inch) piece fresh ginger, peeled and thinly sliced
  10. Juice of 1 lemon
  11. 4 parsnips, peeled and chopped
  12. 2 potatoes, peeled and diced
  13. 4 cups chicken stock
  14. 1/4 cup heavy cream
  15. 1 cup unsalted butter
  16. Kosher salt
  17. 2 tablespoons olive oil
  18. 2 cloves garlic, minced
  19. 12 large shrimp, peeled and deveined

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

 

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