Spiced-Shrimp-with-Roasted-Corn-Purée,-Plum-Sauce-and-Farro-Salad
image

Spiced Shrimp with Roasted Corn Purée, Plum Sauce and Farro Salad

A duo of fruit and veggie puréed sauces complements ancho-spiced shrimp and a farro salad in this fresh and colourful recipe. The vegetable purée is made from roasted corn, carrots and chicken stock, while the savoury fruit purée features sour apple, plum and oregano.

  • Prep Time: 50 minutes
  • Cook Time: 40 minutes
  • Makes: 6 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 3 cups (750 mL) fresh or thawed frozen corn kernels
  • 1 medium carrot, peeled and cut into chunks
  • 2 tsp (10 mL) olive oil
  • 1 1/2 cups (375 mL) Kitchen Basics Original Chicken Cooking Stock, warmed
  • 2 tbsp (30 mL) Billy Bee Honey
  • 1/2 tsp (2 mL) McCormick Gourmet or Club House Oregano Leaves
  • 1/2 tsp (2 mL) sea salt
  • 1 small small black plum, pitted
  • 1/2 medium Granny Smith apple, cored
  • 1 tbsp (15 mL) olive oil
  • 1/4 cup (5 mL) pomegranate juice
  • 1/2 tsp (2 mL) McCormick Gourmet or Club House Oregano Leaves
  • 1/4 tsp (1 mL) McCormick Gourmet or Club House Ground Cumin
  • 1/2 cup (125 mL) uncooked farro
  • 2 tbsp (30 mL) cider vinegar
  • 1 tbsp (15 mL) Billy Bee Honey
  • 1 tbsp (15 mL) olive oil
  • 1/2 tsp (2 mL) McCormick Gourmet or Club House Garlic Powder
  • 1/2 tsp (2 mL) McCormick Gourmet Ancho Chili Pepper
  • 1/2 tsp (2 mL) sea salt
  • 1/2 cup (125 mL) chopped red bell pepper
  • 1/2 cup (125 mL) crumbled queso fresco
  • 2 green onions, thinly sliced
  • 2 tbsp (30 mL) chopped fresh parsley
  • 2 tbsp (30 mL) sugar
  • 1 1/2 tsp (7 mL) McCormick Gourmet or Club House Garlic Powder
  • 1 1/2 tsp (7 mL) McCormick Gourmet or Club House Oregano Leaves
  • 1 1/2 tsp (7 mL) McCormick Gourmet Ancho Chili Pepper
  • 1/2 tsp (2 mL) sea salt
  • 1 1/2 lb (750 g) jumbo shrimp, peeled and deveined

Instructions

  1. For the Roasted Corn Purée, toss corn, carrots and oil in medium bowl. Spread in large baking sheet. Roast in preheated 425°F (220°C) oven 20 minutes or until vegetables are golden brown and tender. Place in blender, olive oil, chicken cooking stock, 1/2 tsp 2 mL oregano leaves and 1/2 tsp sea salt; cover. Blend on high speed until smooth. Keep warm.

  2. For the Plum Sauce, place the plum, apple, pomegranate juice, 1/2 tsp (2 mL)oregano leaves and cumin in blender container; cover. Blend on high speed 4 minutes or until smooth and dark in colour. Set aside.

  3. For the Farro Salad, cook farro as directed on package. Mix vinegar, honey, oil, 1/2 tsp (2 mL) garlic powder, 1/2 tsp (2 mL) ancho chili pepper and sea salt in large bowl until well blended. Add warm cooked farro; toss to coat well. Add bell pepper, queso fresco, green onions and parsley; toss well. Set aside.

  4. For the Spiced Shrimp, mix 1 ½ tsp (7 mL) garlic powder, 1 ½ tsp (7 mL) oregano, 1 ½ tsp (7 mL) ancho chili pepper and½ tsp (2 mL) sea salt in large bowl until well blended. Add shrimp; toss to coat well. Heat oil in large skillet on medium-high heat. Add shrimp; cook 1 to 2 minutes per side or until shrimp turn pink and are seared.

  5. To serve, spoon Roasted Corn Purée onto 1 side of each dinner plate. Drizzle with Plum Sauce. Place Farro Salad in a mound on other side of plate. Top farro with shrimp.

Tags:

Need a little inspiration? We’re ready with a few suggestions.