Oishi Shrimp Recipe

inspired by

@eastendbistrot

Jul 20 2025

•

40m

•

Serves 4

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Recipe information

Make Oishi Shrimp in just 40m. Celeriac puree, smoked heirloom carrots, crisp speck, meyer lemon emulsion

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Main Ingredients

1 lb Shrimp, peeled and deveined

1 medium Celeriac (celery root), peeled and chopped

2 medium Heirloom carrots, sliced

0.25 lb (4 ounces)Speck (smoked prosciutto), diced

2 whole Meyer lemons, juiced

4 tablespoons olive oil

2 tablespoons Butter

to taste Celtic sea salt

to taste black pepper

Preparation Steps

1. Prepare the Celeriac Puree

In a large pot, boil the celeriac in salted water until tender, about 20 minutes. Drain and transfer to a blender. Add 2 tablespoons of butter, salt, and pepper to taste. Blend until smooth and creamy. Set aside.

2. Cook the Heirloom Carrots

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced heirloom carrots and sauté until caramelized and tender, about 10 minutes. Season with salt and pepper. Set aside.

3. Cook the Speck

In the same skillet, add the diced speck and cook until crispy, about 5 minutes. Remove from heat and set aside.

4. Cook the Shrimp

In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and sauté until pink and opaque, about 3-4 minutes. Squeeze the juice of 2 Meyer lemons over the shrimp and season with salt and pepper.

5. Plate the Dish

On a plate, spread a generous amount of celeriac puree. Top with sautéed heirloom carrots, crispy speck, and the sautéed shrimp. Drizzle with any remaining lemon juice and olive oil if desired.

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