Recipe Inspo From SIAL 2017: Shrimps In Kiwi Dip by Eric Chong 

*By Natalie Taylor*

Earlier this month I had the opportunity to go to the largest food trade show in North America. SIAL Canada, which took place at the Enercare Centre in Toronto, was a chance to see what global food products will (hopefully) be coming to a grocery store shelf near you. At the European Union Pavilion, I had a chance to watch two superstars, Eric Chong (R&D, winner of Masterchef Season One) and Chantelle Gabino, award-winning bartender at Toronto’s Parts & Labour, create recipes inspired by products from the European Union and Canada. A harmonious combination, indeed…

I rarely get recipe inspiration at trade shows and, even if I do, the recipes are usually difficult to recreate. Yet with the products being showcased from the European Union Pavilion, this was not a problem. In combination with easy-to-cook ingredients like shrimp, I found an easy, flavourful recipe ready for a summer BBQ from Chef Eric Chong of Toronto’s R&D. I’ve broken down the ingredients by what is available from the EU and from Canada. Here’s some recipe inspo from SIAL 2017:

Shrimps In Kiwi Dip by Eric Chong

Ingredients

Products from the EU Pavilion:

• 3 Kiwis (Agricultural Cooperative Chrysochori Nespar, Greece)
• Garlic & Herb Sea salt (French Gourmet Promenade)
• Kalamata PDO Virgin Olive Oil (Agrovim, Greece)

Canadian Products:

• 30 Shrimps (British Columbia) (pre-cooked) (about 500g)
• 1 Medium sized tomato

Additional Ingredients:

• 1 Banana
• 1/4 tsp Sambal Oelek (Asian chili sauce)
• 1 tsp Lemon juice

Preparation Instructions: 

1. Puree the kiwifruit and banana.

2. Dice the flesh of tomatoes and add them to the puree.

3. Add garlic and herb sea salt, Sambal Olek and lemon juice to the dip to taste.

4. Clean and prepare the shrimps. Marinate the shrimps in some lemon juice and Garlic & Herb sea salt for half an hour.

5. Arrange shrimps on wooden skewers and either grill them for 2-3 minutes or fry them on both sides for 3-5 minutes in hot olive oil.

6. Serve the shrimps with the dip.

A big thank you to Eric Chong for the recipe inspo from SIAL 2017. This post was sponsored by Enjoy, it’s from Europe. As always, all reviews and opinions are our own.