Grilled Shrimp with Parsnip Puree and Charred Lemon

Instructions

1. 1

   Bring a large pot of salted water to a boil and add chopped parsnips. Cook for 12-15 minutes until tender and easily pierced with a fork.

   Tip: Don't overcrowd the pot to ensure even cooking.

2. 2

   While parsnips cook, pat shrimp dry with paper towels and toss with 1 tablespoon olive oil, salt, and pepper.

   Tip: Dry shrimp ensures better browning and crisping on the grill.

3. 3

   Heat a cast iron skillet over medium heat with 1 tablespoon butter. Add panko breadcrumbs and toast for 2-3 minutes, stirring frequently until golden. Remove and set aside.

   Tip: Watch the breadcrumbs carefully to prevent burning.

4. 4

   In the same skillet, melt 2 tablespoons butter over medium heat. Add minced shallots and garlic, sauté for 1-2 minutes until fragrant.

   Tip: Don't let garlic brown as it will become bitter.

5. 5

   Drain cooked parsnips and add to the skillet with cream and thyme. Simmer for 2 minutes, then blend using an immersion blender until smooth and creamy. Season with additional salt and pepper to taste.

   Tip: For extra smooth puree, use a food mill or transfer to a blender.

6. 6

   Preheat grill to high heat. Place lemon halves cut-side down directly on grill grates and char for 3-4 minutes until caramelized. Set aside.

   Tip: Charring brings out the natural sweetness of lemon.

7. 7

   Grill shrimp for 2-3 minutes per side until pink and cooked through. Transfer to a plate and squeeze charred lemon juice over them.

   Tip: Don't flip too early; let shrimp develop a nice char on one side first.

8. 8

   Divide parsnip puree among four plates. Top with grilled shrimp and drizzle with remaining 1 tablespoon olive oil.

   Tip: Warm plates slightly before plating for better presentation.

9. 9

   Sprinkle toasted panko breadcrumbs and fresh parsley over each plate. Serve immediately with additional charred lemon wedges on the side.

   Tip: The breadcrumbs add wonderful texture contrast to the creamy puree.