Shrimp and Apple Fall Colour Delight

Published on October 20, 2015

A tasty recipe from chef Émilie C.Brochu, made with your favourite apple juice!


Servings: 4
Preparation Time: 40 min + 4 h marinade

20 raw shrimp, peeled (size 21-25)
2 Spartan apples, washed and cut in sections
½ Vidalia onion, minced (or other sweet onion)
15 ml (1 tbsp) olive oil
330 ml (1 1/3 cups) mashed butternut squash
500 ml (2 cups) basmati rice, cooked
8 slices Italian prosicutto
750 ml (3 cups) aragula
Maldon salt, to taste

500 ml (2 cups) Apple juice
10 ml (2 tsp) garlic flower (or 2 minced garlic gloves)
5 ml (1 tsp) salted herbs
10 ml (2 tsp) Cajun spices
5 ml (1 tsp) Herbes de Provence

Apple Sauce
15 ml (1 tbsp) olive oil
1 dry shallot, chopped
15 ml (1 tbsp) apple cider vinegar
1 Spartan apple, peeled and grated

For marinade, in a bowl, mix all the ingredients. Add shrimp, apple and onions, mixing well. Cover and chill at least 4 h or ideally overnight. When ready to cook, drain mix, remove shrimp and reserve marinade.

For sauce, in a skillet over medium heat, cook shallot in olive oil 5-7 minutes or until lightly golden. Add vinegar, reserved marinade and grated apple. Bring to a boil, lower heat and simmer 30 minutes. Remove from heat and purée with a regular or hand-held blender until thick and smooth. Keep warm.

Clean skillet. Over high heat, cook marinated onion and apples in olive oil for 5 minutes or until golden. Add shrimp and cook another 5 minutes. Avoid overcooking shrimp.

In individual plates, make successive layers of butternut purée, rice, prosciutto and shrimp mixture. Generously spoon over sauce and sprinkle with salt.