Sumptuous Cumin Shrimp Pyramids

Sumptuous Cumin Shrimp Pyramids
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1/4 cup
    (60 mL)

    chopped green onions

  • 12

    large uncooked shrimp, shelled

  • 1/3 cup
    (80 mL)

    white wine

  • 3 Tbsp.
    (45 mL)


  • 1/2 tsp.
    (2 mL)

    cumin seeds

  • Salt and freshly ground pepper

  • 4

    tinned artichoke bottoms, drained

  • 1

    tomato, diced

  • 2 Tbsp.
    (30 mL)

    fresh parsley


Preheat oven to 375°F (190°C).

Place artichoke bottoms in a baking dish. Add diced tomato all round. Bake while preparing shrimp.

In a skillet, melt butter on medium-high heat and sweat leeks. Add shrimp and cook on high for 1 min. or until they begin to colour. Remove from skillet and set aside.

Deglaze skillet with wine and reduce by a third. Add honey and cumin seeds and simmer until sauce is syrupy. Season to taste.

Add shrimp, turning to coat evenly, and cook to caramelize sauce on the shrimp.

Arrange shrimp into pyramids, using artichoke bottoms as their base.

Drizzle with sauce and sprinkle with chopped parsley.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007