Serves : 4
Preparation time: 15 minutes
Cooking time: about 35 minutes
Ingredients
Beets
- 4 to 6 yellow or red beets, peeled
- 60 ml (4 tablespoons) white vinegar
- 90 ml (6 tablespoons) Tahini (sesame cream)
- 60 ml (4 tbsp.) olive oil
- 30 ml (2 tbsp) honey
- 1 clove garlic, minced
- 1 red onion, thinly sliced
- 1 lemon, juice
- 60 ml (4 tbsp.) dill, chopped
- Salt and pepper to taste
Shrimp
- 16 to 24 peeled shrimp 31/40 or larger
- 30 ml (2 tbsp.) Cajun spice blend
- 60 ml (4 tbsp.) olive oil
- 1 lemon, juice
- salt and pepper to taste
Preparation
- In a pot of boiling salted water, add the white vinegar and cook the beets until cooked through. Depending on their size, this may take between 20 and 30 minutes.
- Allow to cool, then slice the beets into ¼-inch-thick slices.
- In a bowl, combine Tahini, olive oil, honey, garlic, onion, lemon juice, salt and pepper. Check seasoning.
- In a hot skillet, sauté shrimp and Cajun spices in a little oil for 1-2 minutes on each side.
- Add lemon juice and check seasoning.
- Place the beet slices and shrimp on each plate, pour a little of the prepared vinaigrette over the beets and sprinkle with dill.
