Grilled Shrimp with Caponata and Celeriac Puree

Grilled Shrimp with Caponata and Celeriac Puree
  • 12 pieces
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • onion finely diced

  • 2 cups
    (500 mL)


  • head of cauliflower cut into small pieces

  • 2 Tbsp.
    (30 mL)

    olive tapenade

  • peeled and cubed celeriac

  • 2

    pieces thyme

  • 1

    clove garlic

  • 1 1/2 cups
    (375 mL)

    olive oil


Heat olive oil in a saucepan.

Add the finely chopped onions and stir to prevent sticking or burning.

Once the onions are translucent add cauliflower, corn and olive tapenade.

Heat olive oil in a saucepan over low heat just until it simmers.

Add herbs and garlic and poach until it is soft, stirring frequently.

Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.

This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.

The shrimp will require 2 minutes per side on medium-high heat on the BBQ.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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