Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Cumin Shrimp with Honey-carrot Sauce https://www.metro.ca/userfiles/image/recipes/crevettes-poelees-cumin-roti-jus-carottes-miel-5456.jpg PT15M PT25M PT40M
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 11/4 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.PresentationOn a platter, place shrimp beside a small bowl of warm honey-carrot sauce.
8
4 5 5 1
6 Tbsp. (90 mL) whole cumin seeds 4 cups (1 L) organic carrot juice 3/4 cup (190 mL) liquid honey 1/4 cup (60 mL) unsalted butter 16 size 21-25 shrimp, peeled with tail on 1/4 cup (60 mL) olive oil Salt and pepper to taste 16 6 in. (15 cm) bamboo skewers for presentation
Cumin Shrimp with Honey-carrot Sauce

Cumin Shrimp with Honey-carrot Sauce

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
8
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 Tbsp.
    (90 mL)
    whole cumin seeds
    You might like:

    Flyer Deal  (1)
    SIMPLY ORGANIC SPICES

    SIMPLY ORGANIC SPICES

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 4 cups
    (1 L)
    organic carrot juice
  • 3/4 cup
    (190 mL)
    liquid honey
    You might like:

    Flyer Deals  (2)
    AURORA HONEY

    AURORA HONEY

    $5.99 ea.

    1 kg SELECTED VARIETIES


    CAPILANO MANUKA HONEY

    CAPILANO MANUKA HONEY

    $12.99 ea.

    375 g SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    unsalted butter
    You might like:

    Flyer Deal  (1)
    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 16
    size 21-25 shrimp, peeled with tail on
  • 1/4 cup
    (60 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES



  • Salt and pepper to taste

  • 16 6 in. (15 cm) bamboo skewers for presentation
    You might like:

    Flyer Deals  (3)
    COMMERCIAL MUMS

    COMMERCIAL MUMS

    $8.88 ea.

    6" POT ASSORTED COLOURS


    BAMBOO ARRANGEMENT IN GLASS

    BAMBOO ARRANGEMENT IN GLASS

    $12.88 ea.

    3 STEM


    SUCCULENT IN WOOD POT

    SUCCULENT IN WOOD POT

    $14.99 ea.

    5" POT ASSORTED VARIETIES


Imprimer ma sélection

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 11/4 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.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now