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Grilled Shrimp with Caponata and Celeriac Puree https://www.metro.ca/userfiles/image/recipes/crevettes-grillees-avec-caponata-et-puree-de-celeri-rave-7321.jpg PT20M PT20M PT40M
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.
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Grilled Shrimp with Caponata and Celeriac Puree

Grilled Shrimp with Caponata and Celeriac Puree

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12
pieces
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • onion finely diced


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    ORGANIC VIDALIA SWEET ONIONS

    ORGANIC VIDALIA SWEET ONIONS

    $3.99 ea.

    2 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 2 cups
    (500 mL)
    corn
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    $2.99 ea.

    5 PK PRODUCT OF MEXICO COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, No. 1 GRADE SWEET CORN 4 PRODUCT OF U.S.A.


  • head of cauliflower cut into small pieces

  • 2 Tbsp.
    (30 mL)
    olive tapenade
  • peeled and cubed celeriac


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    ORGANIC CELERY

    ORGANIC CELERY

    $3.49 ea.

    PRODUCT OF MEXICO, No. 1 GRADE


  • 2
    pieces thyme
  • 1
    clove garlic
  • 1 1/2 cups
    (375 mL)
    olive oil
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    TERRA DELYSSA OLIVE OIL

    $8.99 ea.

    750 ml SELECTED VARIETIES


    GALLO EXTRA VIRGIN OLIVE OIL

    GALLO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

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

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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.

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