Recipe Club: Shrimp with Roasted Corn Puree and Farro Salad

Sponsored by Club House for Chefs

For lovers of farro who love reeling in good seafood, McCormick Executive Corporate Chef Juriaan Snellen has the perfect mid-summer dish for your guests. Served atop a roasted corn puree drizzled in plum sauce and fresh farro salad, this shrimp is spiced with the powerful flavour combination of Club House Garlic Powder, Sea Salt, Oregano Leaves and this season’s must-have — Club House Ancho Chili Pepper, Ground.

Yield: 4 Servings

Ingredients

Corn Puree

3 cups Corn kernels

1 ea Carrot, peeled and diced

2 tsp Olive oil

1 ½ cups Chicken stock

2 tbsp Billy Bee Liquid White Honey

½ tsp Club House Oregano Leaves

¼ tsp Club House Sea Salt, French Mediterranean

Plum Sauce

1 ea Small black plum, pitted

½ ea Medium Granny Smith Apples, cored

¼ cup Pomegranate juice

½ tsp Club House Oregano Leaves

½ tsp Club House Cumin, Ground

Farro Salad

½ cup Uncooked farro

2 tbsp Cider vinegar

1 tbsp Billy Bee Liquid White Honey

1 tbsp Olive oil

½ tsp Club House Garlic Powder

½ tsp Club House Ancho Chili Pepper, Ground

½ tsp Club House Sea Salt, French Mediterranean

½ cup Red bell pepper, chopped

½ cup Queso fresco, crumbled

2 ea Green onions, thinly sliced

2 tbsp Fresh parsley, chopped

2 tbsp Sugar

Spiced Shrimp

1 ½ tsp Club House Garlic Powder

1 ½ tsp Club House Oregano Leaves

1 ½ tsp Club House Ancho Chili Pepper, Ground

½ tsp Club House Sea Salt, French Mediterranean

1 ½ Ib Jumbo shrimp, peeled and deveined

1 tbsp Olive oil

Instructions

For the Corn Puree

Toss corn, carrots, and 2 teaspoons oil in medium bowl. Spread on large baking sheet. Roast in preheated 425ºF oven 20 minutes or until vegetables are golden brown and tender. Place vegetables, chicken stock, 2 tablespoons honey, 1/2 teaspoon oregano leaves, and 1/2 teaspoon sea salt in blender container; cover. Blend on high speed until smooth. Set aside and keep warm.

For the Plum Sauce

Place plum, apples, pomegranate juice, 1/2 teaspoon oregano leaves, and cumin in separate blender container; cover. Blend on high speed 4 minutes or until smooth and dark in color. Set aside.
For the Farro Salad: Cook farro as directed on package. Mix vinegar, 1 tablespoon honey, 1 tablespoon oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ancho chili pepper, and 1/2 teaspoon 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.

For the Spiced Shrimp

Mix 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons oregano, 1 1/2 teaspoons ancho chili pepper, and 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.

For Serving

Spoon Roasted Corn Puree onto one side of each dinner plate. Drizzle with Plum Sauce. Place Farro Salad in a mound on other side of plate. Top farro with shrimp.

For more flavourful inspiration, visit clubhouseforchefs.ca.

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