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Roasted Corn Puree
main dishes

Spiced Shrimp with Roasted Corn Puree, Plum Sauce and Farro Salad

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A duo of fruit and veggie pureed sauces complements ancho-spiced shrimp and a farro salad in this fresh and colorful recipe. The vegetable puree is made from roasted corn, carrots and chicken stock, while the savory fruit puree features sour apple, plum and oregano.
  • 50m

    prep time

  • 40m

    Cook Time

  • 395

    Calories

  • 30

    Ingredients

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Ingredients

6

Servings

Roasted Corn Puree

Plum Sauce

Farro Salad

  • 1/2 cup uncooked farro
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/2 cup chopped red bell pepper
  • 1/2 cup crumbled queso fresco
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsely

Spiced Shrimp

Instructions

  • Preheat oven top 425°F. For the Roasted Corn Puree, toss corn, carrots and oil in medium bowl. Spread in large baking sheet. Roast 20 minutes or until vegetables are golden brown and tender. Place in blender container with remaining ingredients; cover. Blend on high speed until smooth. Keep warm.

  • For the Plum Sauce, place all ingredients in blender container; cover. Blend on high speed 4 minutes or until smooth and dark in color. Set aside.

  • For the Farro Salad, cook farro as directed on package. Mix vinegar, honey, oil, garlic powder, ancho chile pepper and sea salt in large bowl until well blended. Add warm cooked farro; toss to coat well. Add bell pepper, queso fresco, green onions and parsley; toss well. Set aside.

  • For the Spiced Shrimp, mix sugar, garlic powder, oregano, ancho chile pepper and sea salt in large bowl until well blended. Add shrimp; toss to coat well. Heat oil in large skillet on medium-high heat. Add shrimp; cook 1 to 2 minutes per side or until shrimp turn pink and are seared.

  • To serve, spoon Roasted Corn Puree onto 1 side of each dinner plate. Drizzle with Plum Sauce. Place Farro Salad in a mound on other side of plate. Top farro with shrimp.

Nutrition information (per Serving)

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