Recipe #5456
Cumin Shrimp with Honey-carrot Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
8
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 6 Tbsp. (90 mL) whole cumin seeds
- 4 cups (1 litre) organic carrot juice
- ¾ cup (180 mL) liquid honey*
- ¼ cup (60 mL) unsalted butter*
- 16 size 21-25 shrimp, peeled with tail on
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- Salt and pepper to taste
- 16 6-in. (15-cm) bamboo skewers for presentation
Preparation
In a skillet, dry roast cumin over medium heat for about 5 minutes. Set aside.
In a saucepan, combine carrot juice and honey and reduce to 1¼ cups (310 mL). Season to taste.
Beat in butter with a hand blender. Adjust seasoning. Keep warm.
In a skillet over high heat, cook shrimp in olive oil 2 – 3 minutes per side, season, adding cumin at the very end.
Slide shrimp tail first onto skewers and set aside.
Presentation
On a platter, place shrimp beside a small bowl of warm honey-carrot sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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