Shrimp with Parsnip Puree with Pickled Veggies

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 2 to 4 servings
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Pickled Vegetables:

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


  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.

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