- 8 cups pure maple water
- 16 large shrimps, peeled
- 2 cups baby spinach
- 1 medium carrot, peeled and grated
- 1 green onion, sliced thin
- 1 tablespoon chopped red pepper
- 1 teaspoon lime juice
- In a saucepan, reduce the maple water by half (about 25 minutes).
- Add the shrimp in the steaming hot maple water and leave it to simmer for 3 minutes.
- In a soup tureen, combine the remaining ingredients. Pour the steaming hot maple water and the shrimp over the ingredients in the tureen and serve.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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