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Les Marchés Publics de Montréal

Shrimp salad and carrot purée

All recipes |  Appetizers, Main dishes

Shrimp salad and carrot purée, Entrées
  • Preparation time : 40 min.
  • Serves 4.
  • Discover this tasty verrine, perfect for happy hour. Easy to make, you will enjoy the surprising mix, with different textures.


    Shrimp salad

    • 200 g brined Northern shrimp
    • 10 ml chives, finely snipped
    • 10 ml coriander, finely snipped
    • 45 ml cucumber, diced
    • 45 ml radish, diced
    • 45 ml fennel, diced
    • 45 ml grape seed oil
    • 200 ml lime juice
    • Zest of ½ lime
    • Salt and pepper

    Carrot purée

    • 500 ml carrots peeled and chopped
    • 15 ml butter
    • Salt and pepper

    Curried quinoa

    • 150 ml puffed quinoa
    • 30 ml honey
    • 5 ml black curry
    • Salt


    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.

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