Photo: c. foodblogchef 2019 Copy and paste to print the recipe. CAJUN SHRIMP WITH ANISE FLAVORED PARSNIP PUREE AND PICKLED APPLES Serves 4 Ingredients: 8 Cajun Shrimp (recipe below) Parsnip Purée (recipe below) 2-3 tablespoons Pickled Apples (recipe below) 3  tablespoons lightly toasted Panko bread crumbs.  Preparation: 1. Dice pickled apples to 1/4 inch pieces and mix into warm parsnip purée. 2. Cook the shrimp. (*Note: if you only want to cook 8 shrimp, adjust the marinade to 1/2 cup and broil the shrimp.) 3. Mound a couple of tablespoons of purée on each plate and top with 2 shrimp. 4. Sprinkle with toasted Panko.  1. Cajun Shrimp Serves 4 alone as an appetizer Ingredients: 1/2 cup olive oil 2 tablespoons Cajun or Creole seasoning 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon honey 1 tablespoon soy sauce Pinch of cayenne pepper 1 pound uncooked large shrimp, shelled, deveined Lemon wedges French bread  Preparation: 1. Combine the first 7 ingredients in a 9x13-inch baking dish. 2. Add shrimp and toss to coat. Refrigerate 1 hour. 3. Line a sheet pan with tinfoil and pour on the shrimp and marinade. 4. Bake in the oven preheated to 450 degrees for 10 minutes, stirring occasionally. *Alternatively, preheat your broiler, and broil the shrimp for 2 minutes and stir around; return to the broiler again for about another 2 minutes; repeat until done; monitor to check that the shrimp don’t burn; don’t over-cook. 5. Garnish with lemon wedges and serve shrimp with French bread.  2. Parsnip Purée Ingredients: 5 medium parsnips, peeled and chopped into 1/2-inch-thick slices 3 tablespoons sour cream or crème fraîche (available in the dairy section of your market) 2 cups chicken stock or low-sodium chicken broth (or water) 1-2 star anise pods 1/2 tablespoon fine sea salt 1 teaspoon freshly ground black pepper  Preparation: 1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover. 2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. 3. Remove the parsnips with a slotted spoon to a food processor or blender. 4. Reduce the chicken stock with the Star Anise by a half. 5. Working in 2 batches, pureé hot parsnips sour cream or crème fraîche until smooth. 6. Continue to add small amounts of the reduced anise-flavored stock to the puree until you have a creamy smooth puree.  3. Pickled Apples Ingredients: 1 red apple such as Gala or Honey Crisp 1/4 cup cider vinegar 1/2 cup water 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon pickling spice from the market   Preparation: 1. Peel, quarter, and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices. 2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. 3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.) 4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Photo: c. foodblogchef 2019

Copy and paste to print the recipe.
CAJUN SHRIMP WITH ANISE FLAVORED PARSNIP PUREE AND PICKLED APPLES
Serves 4
Ingredients:
8 Cajun Shrimp (recipe below)
Parsnip Purée (recipe below)
2-3 tablespoons Pickled Apples (recipe below)
3 tablespoons lightly toasted Panko bread crumbs.

Preparation:
1. Dice pickled apples to 1/4 inch pieces and mix into warm parsnip purée.
2. Cook the shrimp. (*Note: if you only want to cook 8 shrimp, adjust the marinade to 1/2 cup and broil the shrimp.)
3.
Mound a couple of tablespoons of purée on each plate and top with 2 shrimp.
4. Sprinkle with toasted Panko.

1. Cajun Shrimp
Serves 4 alone as an appetizer
Ingredients:
1/2 cup olive oil
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon honey
1 tablespoon soy sauce
Pinch of cayenne pepper
1 pound uncooked large shrimp, shelled, deveined
Lemon wedges
French bread

Preparation:
1. Combine the first 7 ingredients in a 9x13-inch baking dish.
2. Add shrimp and toss to coat. Refrigerate 1 hour.
3. Line a sheet pan with tinfoil and pour on the shrimp and marinade.
4. Bake in the oven preheated to 450 degrees for 10 minutes, stirring occasionally.
*Alternatively, preheat your broiler, and broil the shrimp for 2 minutes and stir around; return to the broiler again for about another 2 minutes; repeat until done; monitor to check that the shrimp don’t burn; don’t over-cook.
5.
Garnish with lemon wedges and serve shrimp with French bread.

2. Parsnip Purée
Ingredients:
5 medium parsnips, peeled and chopped into 1/2-inch-thick slices
3 tablespoons sour cream or crème fraîche (available in the dairy section of your market)
2 cups chicken stock or low-sodium chicken broth (or water)
1-2 star anise pods
1/2 tablespoon fine sea salt
1 teaspoon freshly ground black pepper

Preparation:
1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover.
2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes.
3. Remove the parsnips with a slotted spoon to a food processor or blender.
4. Reduce the chicken stock with the Star Anise by a half.
5. Working in 2 batches, pureé hot parsnips sour cream or crème fraîche until smooth.
6. Continue to add small amounts of the reduced anise-flavored stock to the puree until you have a creamy smooth puree.

3. Pickled Apples
Ingredients:

1 red apple such as Gala or Honey Crisp
1/4 cup cider vinegar
1/2 cup water
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon pickling spice from the market

Preparation:
1. Peel, quarter, and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices.
2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.
3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.)
4.
Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.