Shrimp with hot honey sauce and celery root purée

Based on 26 ratings
Sponsored

Kristin Bothor

Managing Editor at Kitchen Stories

instagram.com/kristin.bothor

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g shrimp (peeled and deveined)
125 g Langnese Acacia Honey
800 g celery roots
6 cloves garlic
15 g ginger
50 ml soy sauce
1 tbsp chili oil
½ tsp chili sauce
½ tsp chili flakes
½ tsp pepper
300 ml water
100 ml cream
50 g butter
3 tbsp coconut oil
2 tsp sesame oil
salt
cilantro (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 1 bowl
  • 1 whisk
  • pot (large)
  • colander
  • 1 immersion blender
  • 2 rubber spatulas
  • 1 frying pan

Nutrition per serving

Cal
663
Protein
33 g
Fat
40 g
Carb
50 g
  • Step 1/4

    Peel and mince garlic and ginger. In a small bowl, stir together honey, soy sauce, garlic, ginger, chili oil, chili sauce, chili flakes, and pepper. Set aside.
    • 6 cloves garlic
    • 15 g ginger
    • 125 g Langnese Acacia Honey
    • 50 ml soy sauce
    • 1 tbsp chili oil
    • ½ tsp chili sauce
    • ½ tsp chili flakes
    • ½ tsp pepper
    • cutting board
    • knife
    • 1 bowl
    • 1 whisk

    Peel and mince garlic and ginger. In a small bowl, stir together honey, soy sauce, garlic, ginger, chili oil, chili sauce, chili flakes, and pepper. Set aside.

  • Step 2/4

    Peel and dice celery root. In a large pot, bring water to a boil, salt, and add diced celery root. Cook for approx. 25 – 30 min., or until soft. Drain cooking liquid and add celery root back to the pot.
    • 800 g celery roots
    • 300 ml water
    • salt
    • pot (large)
    • colander

    Peel and dice celery root. In a large pot, bring water to a boil, salt, and add diced celery root. Cook for approx. 25 – 30 min., or until soft. Drain cooking liquid and add celery root back to the pot.

  • Step 3/4

    Add cream and butter to the pot and blend until to a creamy celery root purée. Season to taste with salt und keep warm until serving.
    • 100 ml cream
    • 50 g butter
    • salt
    • 1 immersion blender
    • rubber spatula

    Add cream and butter to the pot and blend until to a creamy celery root purée. Season to taste with salt und keep warm until serving.

  • Step 4/4

    Heat a frying pan over medium-high heat. Add coconut oil and sesame oil, and fry shrimp for approx. 2 – 3 min. Flip and add honey sauce to the pan. Sauté shrimp for approx. 3 – 5 min. more, or until cooked through. Serve celery root purée with shrimp and hot honey sauce. Garnish with cilantro and enjoy!
    • 3 tbsp coconut oil
    • 2 tsp sesame oil
    • 800 g shrimp (peeled and deveined)
    • cilantro (for garnish)
    • 1 frying pan
    • rubber spatula

    Heat a frying pan over medium-high heat. Add coconut oil and sesame oil, and fry shrimp for approx. 2 – 3 min. Flip and add honey sauce to the pan. Sauté shrimp for approx. 3 – 5 min. more, or until cooked through. Serve celery root purée with shrimp and hot honey sauce. Garnish with cilantro and enjoy!