Cajun Shrimp with Anise Flavored Parsnip Purée and Pickled Apples →

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Parsnips don’t get no respect! A few years ago, we were having dinner at Hen of the Woods in Waterbury, VT. We ordered a starter that paired anise-flavored, pureed parsnips, pickled apples, and lobster meat. Wow! I’ve been hooked ever since. I adapted the recipe and substituted spicy shrimp for the lobster to compliment the creamy, licorice-flavored parsnips and tangy pickled apples. I hope you enjoy it.

Photo: c. foodblogchef 2019

Photo: c. foodblogchef 2019

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.

    5. *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.

    6. Garnish with lemon wedges and serve shrimp with French bread.

      Adapted from: https://www.epicurious.com/recipes/food/views/spicy-baked-shrimp

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 fraîcheuntil 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.