Shrimp In Spiced Carrot Juice Recipes

SHRIMP IN SPICED CARROT JUICE

Steps:

• Bring water to a boil in a 2-quart saucepan, add the carrots and cook 2 minutes. Drain and set aside.
• Place the carrot juice, lime leaves, Thai peppers, lime juice and 2 tablespoons of the butter in the saucepan. Bring to a simmer and cook, stirring, until the butter blends in. Remove from heat and stir in the coriander, mint and carrots. Set aside and keep warm.
• Heat the remaining butter in a nonstick skillet, add the shrimp and brown lightly, about a minute on each side. Divide the shrimp among 4 soup plates. Reheat the carrot sauce, season with salt and cayenne pepper, pour it over the shrimp and serve.

GINGER-ORANGE ROASTED CARROT SOUP WITH SPICY SHRIMP

Steps:

• Preheat the oven to 450°F.
• Put the carrot disks on a cookie sheet, drizzle them with a little EVOO, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Spread in an even layer then roast them for 15 minutes, or until they are tender and the bottoms are browned. Stir the carrots at least twice while they roast so they cook evenly. Zest the orange and reserve.
• In a shallow dish, combine the juice of half of the orange with the hot sauce, 2 tablespoons of the EVOO, and a little salt. Add the shrimp and toss to coat; set aside for a few minutes.
• Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, ginger, garlic, curry powder, and salt and pepper to the pot and cook until the onions are tender and lightly colored, about 5 minutes, stirring frequently. If you find the onions are browning before they are getting tender, add a splash of water. Transfer the cooked onions to a blender or food processor, where they can wait for the carrots to finish roasting. Return the soup pot to the cooktop, add the chicken stock, and bring it up to a simmer.
• When the carrots are roasted, transfer them to the blender or food processor where the onions are patiently waiting. Add a little ladle of the hot chicken stock and puree until the vegetables are smooth. Start by pulse-grinding the mixture to get it going and then let 'er rip. Add more hot stock, bit by bit, until it incorporates. Careful, sometimes when blending hot things the blender or food processor top is not tight enough and you can get splashed: put a kitchen towel over the lid for extra safety. (Hot carrot puree is not a home facial technique!) Add the carrot-onion puree to the bubbling stock and stir to combine, then let the soup gently simmer while you cook the shrimp.
• Preheat a large skillet over medium-high heat with the remaining tablespoon of EVOO. Drain the shrimp and cook them on each side for 2 to 3 minutes, or until cooked through. Add the parsley and toss.
• Check the soup consistency. If you want it thicker let it simmer a little bit longer; if you want it less thick, add a couple splashes of chicken stock to thin it out. Add the orange zest, stir it to combine, then taste and check for seasoning and adjust with salt and pepper.
• Ladle some soup into shallow serving bowls and arrange 3 shrimp in the center of each bowl, standing up if you can manage it.

SPICED SHRIMP AND CARROT SOUP

Steps:

• Bring the carrot consomme to a boil in a large pot. Add the orzo, reduce heat to medium and cook for 3 minutes. Add the shrimp, ginger and carrots and cook for 2 minutes more. Add the fennel and cook 1 minute. Adjust seasoning with salt and pepper. Ladle into bowls, garnish with scallions, parsley or coriander leaves and serve immediately.

SHRIMP CEVICHE WITH CARROT, ORANGE, AND FENNEL

Steps:

• Make lemon oil:
• Cook oil, turmeric, and zest in a 1- to 2-quart saucepan over low heat, stirring frequently, 5 minutes. Transfer to a small bowl and chill at least 1 hour. Pour through a fine-mesh sieve into another small bowl (discard solids).
• Make sauce:
• Combine sauce ingredients in a 4- to 6-quart pot and boil, stirring occasionally, until reduced to about 2 cups, 30 to 40 minutes. Pour through a medium-mesh sieve into a bowl (discard solids), then set bowl in a larger bowl of ice and cold water to chill sauce.
• Make salad:
• Cook shrimp in cleaned 4- to 6-quart pot of boiling salted water until just cooked through, 1 to 2 minutes. Drain and transfer to another bowl of ice and cold water to cool. Drain and halve lengthwise, then chill, covered.
• Heat 4 tablespoons lemon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until just tender, about 3 minutes. Spread carrots with oil from skillet on a plate and chill.
• Grate zest from oranges into a large bowl. Cut remaining rind and white pith from oranges with a sharp paring knife and discard. Cut orange segments free from membranes and add to zest.
• Slice fennel and onion very thinly crosswise with slicer.
• Stir carrots into orange mixture along with fennel, onion, lime juice, remaining lemon oil, chives, mint, and salt.
• Mound salad on 8 plates and top with shrimp. Drizzle about 3 tablespoons carrot sauce around each mound.

CARROT SESAME SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the carrots and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the snow peas, garlic, and soy sauce and sauté until the garlic becomes fragrant, about 30 seconds.
• Toss the shrimp back into the pan, sprinkle on the sesame seeds, and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls and sprinkle with a few more sesame seeds, if desired.
• Enjoy!

JEAN-GEORGES VONGERICHTEN'S SHRIMP IN SPICY CARROT JUICE

Steps:

• Lightly dust the julienned carrot with the flour and shake off any excess. Heat the oil in a skillet and fry the carrot until crisp, about 3 to 4 minutes. Set aside.
• If making your own carrot juice, put the 10 carrots through a juice extractor. This should yield 2 cups of juice.
• In a saucepan, combine the carrot juice, spices and lemon juice. Whisk in 4 tablespoons of the butter. Bring to a boil and remove from the heat. Keep warm.
• In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and saute 1 1/2 minutes per side or until thoroughly pink. Season with salt and cayenne pepper. Arrange 8 shrimp in each of four soup plates and pour sauce over them (see note). Garnish each with bits of julienned carrot and chopped chervil.