Shrimp with hot honey sauce and celery root purée

Based on 20 ratings
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Kristin Bothor

Managing Editor at Kitchen Stories

instagram.com/kristin.bothor

“You will fall in love with this sauce! The sweetness of honey pairs wonderfully with the flavors of ginger and garlic. Instead of celery root purée, you can also serve the shrimp with creamy polenta.”

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!