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Grilled Shrimp with Roasted Mushrooms and Parsnip Purée


4 parsnips

Grapeseed oil

Salt and pepper

2 cups vegetable stock

1 head garlic, cut in half

16 fresh large shrimp, peeled and deveined

½ pound black trumpet mushrooms, cleaned

2 clementines, segmented


  1. Preheat oven to 300 degrees. Light grill or preheat grill to medium. Peel parsnips, and then quarter lengthwise. Drizzle with grapeseed oil, salt, and pepper.
  2. Place parsnips on grill over medium heat and cook until almost tender.  Transfer to an 8x8-inch baking pan. Add vegetable stock and garlic and cover. Bake until very tender, 30 minutes.
  3. Remove parsnips from pan and purée in blender until smooth, using remaining cooking liquid as needed to achieve a smooth consistency. Season to taste.
  4. Season shrimp with salt and pepper and toss with grapeseed oil. Grill over medium heat until cooked through.
  5. Sauté black trumpet mushrooms over medium-high heat. Season with salt and pepper.
  6. To serve, top purée with shrimp, mushrooms, and clementine segments.
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