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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.
12
Grilled Shrimp with Caponata and Celeriac Puree

Grilled Shrimp with Caponata and Celeriac Puree

Rate this recipe
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12
pieces
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • onion finely diced

    Flyer Deal  (1)
    OIGNONS ESPAGNOLS | SPANISH ONIONS

    OIGNONS ESPAGNOLS | SPANISH ONIONS

    À PARTIR DE $0.79 /lb

    PRODUIT DU QUÉBEC, CANADA NO 1 79/lb-1,74/kg OU OIGNONS BLANCS JUMBO | JUMBO WHITE ONIONS PRODUIT DES É.-U. OU OIGNONS ROUGES | RED ONIONS PRODUIT DU CANADA 99¢/lb-2,18/kg

  • 2 cups
    (500 mL)
    corn
  • head of cauliflower cut into small pieces

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    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

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

    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

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

    Cauliflower

    Cauliflower

    $3.99 ea.

    PRODUCT OF U.S.A., NO. 1 GRADE

    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

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

    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

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

    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

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

    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

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

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

    Flyer Deal  (1)
    CÉLERI | CELERY

    CÉLERI | CELERY

    $1.49 ch.

    PRODUIT DES É.-U. ET/OU IMPORTÉ DU MEXIQUE, CAT. NO 1, GR 30

  • 2
    pieces thyme
  • 1
    clove garlic
  • 1 1/2 cups
    (375 mL)
    olive oil
    Flyer Deals  (2)
    HUILE DE NOIX SPECTRUM | SPECTRUM OLIVE OIL

    HUILE DE NOIX SPECTRUM | SPECTRUM OLIVE OIL

    $7.99

    HUILE DE SÉSAME, 375 ml, VOIR VARIÉTÉS EN MAGASIN

    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

    $6.99

    750 ml

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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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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