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

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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