Shrimp and chestnuts
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. toasted sesame oil
1 bag (340 g) oz raw Argentinian shrimp
30 mL (2 tbsp.) tbsp. fresh ginger, grated
1 clove garlic
30 mL (2 tbsp.) tbsp. green onions, chopped
1 bag (227 g) oz ready-to-eat roasted chestnuts, lightly crushed
15 mL (1 tbsp.) tbsp. soy sauce
1 head Boston lettuce, leaves separated
15 mL (1 tbsp.) tbsp. toasted sesame oil
1 bag (340 g) oz raw Argentinian shrimp
30 mL (2 tbsp.) tbsp. fresh ginger, grated
1 clove garlic
30 mL (2 tbsp.) tbsp. green onions, chopped
1 bag (227 g) oz ready-to-eat roasted chestnuts, lightly crushed
15 mL (1 tbsp.) tbsp. soy sauce
1 head Boston lettuce, leaves separated
Directions
1Heat oil in a non-stick skillet. Cook shrimp for 3–4 minutes or until crunchy. Add ginger, garlic and green onion. Cook for 2 minutes.
2Remove from heat. Add roasted chestnuts and soy sauce. Mix well. Place in a bowl.
3Place lettuce leaves on a serving dish. Serve with shrimp and chestnut mixture.
4Enjoy immediately.
5Learn more
6Chestnuts are a symbol of fall as sure as back to school or apple picking. The chestnut’s history goes back centuries, rooted in the traditions of forest regions.
7These versatile fruits are more than just ingredients—they are the very source of culinary creativity. As a purée, chestnuts add a velvety texture to soups and vegetable purées. Roasted chestnuts juxtapose tastes and textures, highlighting sweet, rich flavours.
8Chestnuts are a blank canvas for exploration. They can transform a simple stuffing into a culinary masterpiece, perfectly blending tastes.
9Chestnut desserts, such as candied chestnuts, are a testament to the art of patisserie. Subtle sweetness melts into a hint of bitterness, seducing demanding palates generation after generation.
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Personal Note
Personal Note