- 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
Parnsip Puree and Shrimp:
- 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
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.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.