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Grilled Shrimp over Corn Purée

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Grilled Shrimp over Corn Purée

with sugar snap pea, radish and feta salad

Informations supplémentaires
30 min. | 475 kcal | easy | Family, Favorite, Needs a blender |
1. Setup Cut the radishes into small cubes. Mince or chop the shallot. Chop the parsley. Drain and rinse the corn. Leave the sugar snap peas as they are or cut them into pieces.
2. Cook the corn Heat a drizzle of oil with 1 tbsp. of butter in a small saucepan. Cook half the shallot and the corn for 4-5 minutes over medium heat. Add salt.
3. Make the salad Mix the sugar snap peas with the radish, the rest of the shallot, the parsley, the feta, a drizzle of oil, salt and pepper.
4. Make the corn purée Add the buttermilk and sour cream to the pot with the corn. Remove from the heat. Use a blender or a food processor to make a purée. Adjust salt and pepper to taste. By involving children in this step, they have the opportunity to see the ingredients that will be part of the purée and they will be more open to tasting it.
5. Cook the shrimp Mix the shrimp with the spices, a drizzle of oil, salt and pepper. Heat a drizzle of oil in a pan over medium high heat. Cook the shrimp 4-6 minutes until cooked through.
6. Plate your dish Serve the shrimp over the corn purée with the salad. Bon appétit!
250 g Shrimps
0.75 unit Corn Kernels
100 ml Buttermilk
1 unit Sour Cream
120 g Sugar Snap Peas
2 unit Radishes
40 g Feta Cheese
1 unit Fresh Italian Parsley
1 unit Shallot
10 ml Spice Mix(smoked paprika,garlic powder)
What you need pot, pan, strainer, bowls, hand blender
475 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 40g
13%
fat 24g
37%
cholesterol 186mg
62%
fiber 5g
20%
protein 29g
saturated 7g
35%
sodium 1025mg
43%
sugar 13g
trans 0g