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Grilled shrimp with caponata and celeriac purée

BT Toronto | posted Tuesday, Sep 24th, 2013

grilledshrimp-featured

Grilled shrimp with caponata and celeriac purée

Ingredients:

  • 12 pieces grilled shrimp

Caponata

  • ½ onion finely diced
  • 2 cups  / 500 mls corn
  • ¼ head of cauliflower cut into small pieces
  • 2 table spoons / 30 mls Irresistibles Black Olive Tapenade

Celeriac puree

  • 1 p/c peeled and cubed celeriac
  • 2 p/c thyme
  • 1 clove garlic
  • 1 ½ cups / 375 mls of extra virgin olive oil

Method:

Celeriac puree

  1. 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.

Caponata

  1. 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.
  2. This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.
  3. The shrimp will require 2 minutes per side on medium-high heat on the BBQ.

Developed by Chef Robert Mills, Executive Chef Thompson Hotel

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