Shrimp salad and carrot puree
Ingredients
Shrimp salad
- 225 g (½ lb) Nordic shrimp
- 10 ml (2 tsp.) chives, minced
- 10 ml (2 tsp.) cilantro, minced
- 10 ml (2 tsp.) parsley, minced
- 45 ml (3 tbsp.) brunoised cucumbers
- 30 ml (2 tbsp.) brunoised radishes
- 30 ml (2 tbsp.) brunoised fennel
- 45 ml (3 tbsp.) grapeseed oil
- 20 ml (4 tsp.) lime juice
- Zest of ½ lime
- Salt and pepper
Carrot puree
- 250 ml (1 cup) carrots, peeled and cut
- 30 ml (2 tbsp.) butter
- Salt and pepper
Curried granola
- 60 ml (¼ cup) puffed quinoa
- 45 ml (3 tbsp.) puffed kamut
- 45 ml (3 tbsp.) puffed rice
- 30 ml (2 tbsp.) honey
- 5 ml (1 tsp.) curry powder
- Salt
Preparation
Shrimp salad
- Combine the shrimp, herbs, brunoised vegetables, oil and lime juice and zest in a bowl.
- Season and refrigerate.
Carrot puree
- Melt the butter over medium heat in a small saucepan. Add the carrots and cook them slowly without browning. Add a bit of water (30 ml or 2 tbsp.) and continue cooking, covered, until the carrots are well cooked. Puree them in the food processor, season and add a bit of water to thin the puree, if needed. Set aside in the refrigerator.
Curried granola
- Preheat the oven to 175°C (350°F). In a saucepan, heat the honey, then add the curry powder and pour this over the grain mixture. Mix well and place on a parchment-paper-lined baking sheet. Bake for 8 to 10 minutes. Allow to cool.
- In a verrine glass, place 2 spoonfuls of carrot puree, add the shrimp salad and sprinkle with a spoonful of granola.
