Recipe courtesy of Paul Young
Shrimp with Parsnip Puree with Pickled Veggies
Total:
1 hr 40 min
Active:
15 min
Yield:
2 to 4 servings
Level:
Intermediate
Total:
1 hr 40 min
Active:
15 min
Yield:
2 to 4 servings
Level:
Intermediate

Ingredients

Pickled Vegetables:
Parnsip Puree and Shrimp:

Directions

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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