SHRIMP WITH PARSNIP PUREE WITH PICKLED VEGGIES

Shrimp with Parsnip Puree with Pickled Veggies image

Provided by Paul Young

Time 1h40m

Yield 2 to 4 servings

Number Of Ingredients 19

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

Steps:

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.