Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Grilled Shrimp with Caponata and Celeriac Puree https://www.metro.ca/userfiles/image/recipes/crevettes-grillees-avec-caponata-et-puree-de-celeri-rave-7321.jpg PT20M PT20M PT40M
Heat olive oil in a saucepan.Add the finely chopped onions and stir to prevent sticking or burning.Once the onions are translucent add cauliflower, corn and olive tapenade.Heat olive oil in a saucepan over low heat just until it simmers.Add herbs and garlic and poach until it is soft, stirring frequently.Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.The shrimp will require 2 minutes per side on medium-high heat on the BBQ.
12
0 0 0 0
Grilled Shrimp with Caponata and Celeriac Puree

Grilled Shrimp with Caponata and Celeriac Puree

Rate this recipe
0 Vote
12
pieces
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • onion finely diced

  • 2 cups
    (500 mL)
    corn
  • head of cauliflower cut into small pieces

  • 2 Tbsp.
    (30 mL)
    olive tapenade
  • peeled and cubed celeriac

  • 2
    pieces thyme
  • 1
    clove garlic
  • 1 1/2 cups
    (375 mL)
    olive oil
Imprimer ma sélection

Preparation

Heat olive oil in a saucepan.

Add the finely chopped onions and stir to prevent sticking or burning.

Once the onions are translucent add cauliflower, corn and olive tapenade.

Heat olive oil in a saucepan over low heat just until it simmers.

Add herbs and garlic and poach until it is soft, stirring frequently.

Place celeriac in a blender, continually adding the poaching oil until you get a smooth puree, salt and white pepper to taste.

This dish should start with the Celeriac puree on the bottom of the plate and then the Caponata, topped with the Shrimp.

The shrimp will require 2 minutes per side on medium-high heat on the BBQ.

Source : Metro

Legal Notice

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.