A duo of fruit and veggie pureed sauces complements ancho-spiced shrimp.
For the Roasted Corn Puree, toss corn, carrots and oil in medium bowl. Spread in large baking sheet. Roast in preheated 220º oven for 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 colour. Set aside.
For the Farro Salad, cook farro as directed on package. Mix vinegar, honey, oil, garlic powder, cayenne pepper and sea salt in large bowl until well blended. Add warm cooked farro; toss to coat well. Add capsicum, queso fresco, green onions and parsley; toss well. Set aside.
For the Spiced Prawns, mix sugar, garlic powder, oregano, cayenne pepper and sea salt in large bowl until well blended. Add prawns; toss to coat well. Heat oil in large fry pan on medium-high heat. Add prawns; cook for 1 to 2 minutes per side or until prawns 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 prawns.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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