Goodfood & Chef: Smoky Cajun Shrimp
with Shiitakes & Potato-Parsnip Purée
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Toronto’s Susur Lee, whose pioneering Southeast Asian and French fusion propelled him to celebrity status. Here he’s playing smoky Cajun seasonings off the brightness of capers and fresh thyme.
We will send you:
- 285g Shrimp (BAP-certified)
- 75g Sliced leeks
- 450g Potatoes
- 200g Parsnips
- 4g Thyme
- 90g Shiitake mushrooms
- 2 Garlic cloves
- 10g Capers
- 10g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Milk • Mustard • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Large pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
17 g
Saturated Fat
8 g
Sodium
1210 mg
Total Carb
72 g
Sugars
9 g
Protein
28 g
Fibre
11 g
Preparation
Mise en place
- Mince the garlic and capers.
- Peel and medium-dice the potatoes and parsnips.
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Remove the stems from the mushrooms; thinly slice.
Make the purée
- In a large pot, add the leeks, parsnips and potatoes.
- Add enough water to cover the vegetables.
- Boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Prepare the shrimp & mushrooms
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a medium bowl, combine the shrimp, ½ the garlic, ½ the thyme, ½ the spices and S&P.
- In a second medium bowl, combine a drizzle of oil, the mushrooms, remaining garlic, thyme and spices, and S&P.
Cook the mushrooms & shrimp
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the mushrooms and sauté, 2 to 3 min., until softened.
- Return to the bowl.
- In the same pan, heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Finish & serve
- To the pot of purée, add ½ the capers; stir well.
- Divide the purée between your plates.
- Top with the remaining capers, and the shrimp and mushrooms. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
