Shrimp salad and carrot purée

Shrimp salad and carrot purée

Discover this tasty verrine, perfect for happy hour. Easy to make, you will enjoy the surprising mix, with different textures.

Ingredients

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

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.
Preparation
20 minutes
Cooking
40 minutes
Servings
4 portions
Category
Appetizers
Main dishes
Recipe by
Marchés publics de Montréal