Preparation

Shrimp salad

1. Mix the shrimp, herbs, diced vegetables, oil, lime juice and zest in a bowl. Season and set aside in the fridge.

Carrot purée

1. Melt the butter over medium heat in a small pan, add the carrots and cook slowly, without letting them brown. Add some water (2 tbsp.) and continue simmering covered until the carrots are well cooked. Purée to a smooth consistency in a food processor, season and add some water to dilute the purée if needed. Set aside in the fridge.

Curried quinoa

1. Preheat the oven to 350°. Heat the honey in a saucepan, add the curry and pour over the puffed quinoa. Mix well and place on a baking sheet covered with parchment. Bake in the oven for 8 to 10 minutes. Let cool. Place two spoonfuls of carrot purée in each verrine, add some shrimp salad and sprinkle with a spoonful of quinoa.

A recipe from MPM, developed in collaboration with Tablée des Chefs.