seared shrimp, velvety purée, and a vibrant berry swirl.recipes

 seared shrimp,

velvety purée,

and a vibrant berry swirl.recipes

## 1. The Velvet Purée: Parsnip & White Bean

This purée is incredibly smooth and holds up well against the rich berry swirl.

* **1 lb Parsnips**, peeled and roughly chopped

* **1 can (15 oz) White Beans (Cannellini)**, rinsed and drained

* **1 cup Chicken or Vegetable Stock**

* **½ cup Heavy Cream**

* **2 tbsp Butter**

* **Salt and White Pepper to taste**

**Instructions:**

1. **Boil:** Place the chopped parsnips in a pot and cover with water. Bring to a boil and cook until very tender (about 15-20 minutes). Drain well.

2. **Blend:** In a high-speed blender, combine the cooked parsnips, drained white beans, chicken stock, heavy cream, and butter.

3. **Purée:** Blend on high until the mixture is completely velvety and smooth.

4. **Finish:** Season with salt and white pepper to taste. If you want it extra smooth, pass the purée through a fine-mesh sieve.

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## 2. The Vibrant Berry Swirl: Balsamic Blackberry Reduction

This sauce provides the acidity to cut through the richness of the purée and the sweetness of the shrimp.

* **1 cup Fresh Blackberries** (can substitute raspberries)

* **½ cup Balsamic Vinegar**

* **1 tbsp Honey or Maple Syrup**

* **1 sprig Fresh Thyme**

**Instructions:**

1. **Simmer:** Combine the blackberries, balsamic vinegar, honey, and thyme sprig in a small saucepan over medium heat.

2. **Reduce:** Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the blackberries have broken down and the liquid has reduced by half and thickened slightly.

3. **Strain:** Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds and thyme.

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## 3. Perfectly Seared Shrimp

* **1 lb Large Shrimp**, peeled and deveined (tail-on or off)

* **1 tbsp Olive Oil**

* **1 tbsp Butter**

* **Salt and Black Pepper**

**Instructions:**

1. **Dry:** Pat the shrimp **thoroughly dry** with paper towels. This is the secret to a great sear. Season with salt and pepper.

2. **Heat:** Heat olive oil in a cast-iron or heavy-bottomed skillet over high heat until it just starts to smoke.

3. **Sear:** Add the shrimp in a single layer. Cook for **90 seconds to 2 minutes** without moving them until a golden-brown crust forms.

4. **Flip & Butter:** Flip the shrimp, add the tablespoon of butter to the pan, and cook for another **1 minute** until just opaque throughout. Remove from the pan immediately.

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## Assembly

1. **The Base:** Spoon a generous dollop of the warm **Parsnip Purée** onto the plate and swipe it with the back of the spoon to create a "swoosh."

2. **The Swirl:** Drizzle the **Balsamic Blackberry Reduction** artistically over the purée and around the plate.

3. **The Topper:** Arrange the **Seared Shrimp** on top of the purée.

4. **Garnish:** Garnish with fresh thyme leaves or microgreens for a final touch of color.