Shrimp with Parsnip Puree with Pickled Veggies

Name: Shrimp with Parsnip Puree with Pickled Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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.
2
Place the cucumber, red pepper, and lemon zest in a medium mixing bowl.
3
Pour the dressing over the vegetables.
4
Toss gently to coat.
5
Chill the vegetables and let stand for 1 hour before serving.
6
For the puree: In a sauce pot, combine the vinegar, sugar, ginger, and lemon juice.
7
Simmer the mixture over medium-low heat until big bubbles start to form and it becomes a light syrup.
8
Reduce until thickened.
9
Remove the pot from the heat.
10
Meanwhile, in a large pot, combine the parsnips, potatoes, and chicken stock, and bring to a boil.
11
Cook until both the parsnips and potatoes are fork tender.
12
Drain the parsnips and potatoes, and mash with the heavy cream, butter, and ginger syrup until smooth.
13
Season the parsnip-potato mash with salt, to taste.
14
Heat a large saute pan over medium-high heat and add the olive oil, garlic, and shrimp.
15
Cook the shrimp for about 3 minutes, or until cooked through.
16
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.

1398

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 1/2 teaspoon sugar, Generous pinch of salt, 1 cucumber, seeds removed, and julienned, and more.

Yes, Shrimp with Parsnip Puree with Pickled Veggies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!