Mangez Québec

Sauteed shrimp with curried vegetable julienne



  • 32 raw shrimps, size 16/20 or larger
  • 500 ml (2 cups) shiitake mushrooms, or to taste
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 1 leek
  • 1 small Quebec cabbage
  • 1 red pepper
  • 60 ml (1/4 cup) butter
  • Salt and pepper
  • 10 ml (2 tsp.) curry powder


  1. Shell and devein shrimps. Set aside.
  2. Quarter mushrooms. Cut all other vegetables into julienne.
  3. In a hot skillet, brown all the vegetables in half the butter. Season with salt, pepper and curry powder. In another skillet, sauté shrimp in butter over high heat.
  4. Divide vegetable garnish among serving plates and top with shrimp.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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