A duo of fruit and veggie pureed sauces complements ancho-spiced shrimp.


  • Roasted Corn Puree

  • 3 cups fresh or thawed, frozen corn kernels

  • 1 medium carrot, peeled and cut into chunks

  • 2 tsp olive oil

  • 1½ cups Chicken Stock, warmed

  • 2 tbs honey

  • ½ tsp McCormick Oregano Leaves

  • ½ tsp coarse McCormick Sea Salt, ground

  • Plum Sauce

  • 1 small black plum, pitted

  • ½ medium Granny Smith apple, cored

  • ¼ cup pomegranate juice

  • ½ tsp McCormick Oregano Leaves

  • ¼ tsp McCormick Ground Cumin

  • Farro Salad

  • ½ cup uncooked farro

  • 2 tbs cider vinegar

  • 1 tbs honey

  • 1 tbs olive oil

  • ½ tsp McCormick Garlic Powder

  • ½ tsp McCormick Cayenne Pepper

  • ½ tsp coarse McCormick Sea Salt, ground

  • ½ cup chopped red capsicum

  • ½ cup crumbled queso fresco or feta

  • 2 green onions, thinly sliced

  • 2 tbs chopped fresh parsley

  • Spiced Shrimp

  • 2 tbs sugar

  • 1½ tsp McCormick Garlic Powder

  • 1½ tsp McCormick Oregano Leaves

  • 1½ tsp McCormick Chilli Powder

  • ½ tsp coarse McCormick Sea Salt, ground

  • 1.5 kg jumbo prawns peeled and deveined

  • 1 tbs olive oil


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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 information

Nutritional analysis per serving (6 servings)

  • Energy 595kj
  • Fat Total 16g
  • Saturated Fat 4g
  • Protein 46g
  • Carbohydrate 67g
  • Sugar 26g
  • Sodium 1658mg

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 to explore all eight Flavour Forecast 2015 trends.

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