Grilled Shrimp with Parsnip Puree and Charred Lemon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together in my kitchen one evening when I wanted something special but didn't have hours to spend cooking. Succulent grilled shrimp paired with a silky parsnip puree creates a restaurant quality meal that's ready in under an hour. Parsnips are packed with fiber and vitamin C, making this as nourishing as it is delicious. What I love most is the simplicity of it all. You're really just grilling shrimp while blending roasted parsnips with butter and cream, then finishing with charred lemon for brightness. The whole thing comes together in about forty five minutes, making it perfect for weeknight entertaining or impressing someone special without the stress.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ¾ kgparsnips(peeled and chopped)
- 4 tablespoonsunsalted butter
- 118 mlheavy cream
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 118 mlpanko breadcrumbs
- 3 tablespoonsextra virgin olive oil
- 2lemons(halved)
- 2shallots(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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