Ingredients Jump to Instructions ↓

  1. 1/4 cup white wine vinegar

  2. 1/2 teaspoon sugar Generous pinch of salt

  3. 1 cucumber , seeds removed, and julienned

  4. 1 red bell pepper, stemmed, seeded, and julienned

  5. 1 tablespoon fresh lemon zest

  6. 1/2 cup white wine vinegar

  7. 1/2 cup granulated sugar

  8. 1 (2-inch) piece fresh ginger , peeled and thinly sliced Juice of

  9. 1 lemon

  10. 4 parsnips, peeled and chopped

  11. 2 potatoes , peeled and diced

  12. 4 cups chicken stock

  13. 1/4 cup heavy cream

  14. 1 cup unsalted butter Kosher salt

  15. 2 tablespoons olive oil

  16. 2 cloves garlic, minced

  17. 12 large shrimp, peeled and deveined

Instructions Jump to Ingredients ↑

  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. 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.


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