Related Recipes
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Cumin Shrimp with Honey-carrot Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/crevettes-poelees-cumin-roti-jus-carottes-miel-5456.jpg
PT15M
PT25M
PT40M
In a skillet, dry roast cumin over medium heat for about 5 minutes. Set aside.In a saucepan, combine carrot juice and honey and reduce to 11/4 cups (310 mL). Season to taste.Beat in butter with a hand blender. Adjust seasoning. Keep warm.In a skillet over high heat, cook shrimp in olive oil 2 - 3 minutes per side, season, adding cumin at the very end.Slide shrimp tail first onto skewers and set aside.PresentationOn a platter, place shrimp beside a small bowl of warm honey-carrot sauce.
8
Chef Ian Perreault
4
5
5
1
6 Tbsp. (90 mL) whole cumin seeds
4 cups (1 L) organic carrot juice
3/4 cup (190 mL) liquid honey
1/4 cup (60 mL) unsalted butter
16 size 21-25 shrimp, peeled with tail on
1/4 cup (60 mL) olive oil
Salt and pepper to taste
16 6 in. (15 cm) bamboo skewer for presentation
Cumin Shrimp with Honey-carrot Sauce
-
![]()
Gluten-free -
![]()
Lactose-free
8
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
6 Tbsp.
(90 mL)whole cumin seeds
-
4 cups
(1 L)organic carrot juice
-
3/4 cup
(190 mL)liquid honey
-
1/4 cup
(60 mL)unsalted butter
-
16
size 21-25 shrimp, peeled with tail on
-
1/4 cup
(60 mL)olive oil
-
Salt and pepper to taste
-
16 6 in. (15 cm) bamboo skewer for presentation
Preparation
In a skillet, dry roast cumin over medium heat for about 5 minutes. Set aside.
In a saucepan, combine carrot juice and honey and reduce to 11/4 cups (310 mL). Season to taste.
Beat in butter with a hand blender. Adjust seasoning. Keep warm.
In a skillet over high heat, cook shrimp in olive oil 2 - 3 minutes per side, season, adding cumin at the very end.
Slide shrimp tail first onto skewers and set aside.
Presentation
On a platter, place shrimp beside a small bowl of warm honey-carrot sauce.
Source :
Chef Ian Perreault
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
