Shrimp with Parsnip Puree with Pickled Veggies

Ingredients

• 4 cups chicken stock see 
• 1  cucumber seeds removed, and julienned
• 2 inch ginger fresh peeled thinly sliced
• 2 cloves garlic minced
• 0.5 cup granulated sugar 
• 0.3 cup heavy cream 
• 1  juice of lemon 
• 4 servings kosher salt 
• 1 tablespoon lemon zest fresh
• 2 tablespoons olive oil 
• 4  parsnips peeled chopped
• 2  potatoes diced peeled
• 1  bell pepper red stemmed julienned seeded
• 1 pinch salt generous
• 12 large shrimp deveined peeled
• 0.5 teaspoon sugar 
• 1 cup butter unsalted
• 0.3 cup citrus champagne vinegar 
• 0.5 cup citrus champagne vinegar 

Equipment

• frying pan
• whisk
• mixing bowl
• pot

Directions

1. Whisk together the vinegar, sugar, and salt.
2. Place the cucumber, red pepper, and lemon zest in a medium mixing bowl.
3. Pour the dressing over the vegetables. Toss gently to coat. Chill the vegetables and let stand for 1 hour before serving.
4. For the puree: In a sauce pot, combine the vinegar, sugar, ginger, and lemon juice. Simmer the mixture over medium-low heat until big bubbles start to form and it becomes a light syrup. Reduce until thickened.
5. Remove the pot from the heat.
6. Meanwhile, in a large pot, combine the parsnips, potatoes, and chicken stock, and bring to a boil. Cook until both the parsnips and potatoes are fork tender.
7. Drain the parsnips and potatoes, and mash with the heavy cream, butter, and ginger syrup until smooth. Season the parsnip-potato mash with salt, to taste.
8. Heat a large saute pan over medium-high heat and add the olive oil, garlic, and shrimp. Cook the shrimp for about 3 minutes, or until cooked through. On a warmed serving platter, make a bed of parsnip puree, top with the shrimp, then top the shrimp with the pickled vegetables and some of the juice.