CARROT SESAME SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: large shrimp, carrots, snow pea, garlic, sesame seed, low sodium soy sauce, sesame oil, salt
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 215 calories, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
SPICED SHRIMP AND CARROT SOUP
Provided by Molly O'Neill
Categories pastas, soups and stews, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1568 milligrams, Sugar 4 grams, TransFat 0 grams
ANDREW'S NEW CARROT AND SHRIMP SOUP
Carrots bring a rich flavor to this savory soup, brought to us by Andrew Carmellini, executive chef at Cafe Boulud in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 11
Steps:
- Cut one bunch of carrots crosswise into thin slices. Juice the second bunch to yield 1 cup juice; set aside.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots, and cook until tender and translucent but not brown, about 10 minutes. Stir in carrots, ginger, garlic, and curry powder. Season with salt and pepper. Cook for 3 minutes more. Stir in chicken stock and coconut milk, and bring to a boil. Reduce to a simmer and cook until carrots are tender, about 15 minutes.
- Working in several batches, transfer soup to the jar of a blender along with carrot juice, being careful not to fill more than halfway; cover lid with a kitchen towel, as hot liquid will expand when blended. Puree until smooth. Pass through a fine-mesh sieve into a clean saucepan. Place over medium heat to keep warm.
- Meanwhile, heat remaining tablespoon oil in a medium skillet. Add shrimp, season with salt and pepper, and cook, just until opaque, 1 to 2 minutes per side. Remove from pan.
- Arrange three shrimp pieces in each of four soup bowls. Ladle soup around shrimp. Garnish with cilantro. Serve immediately.
CREAM OF CARROT SOUP WITH FRESH GINGER
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Time 1h16m
Yield 4 servings, with plenty of lef
Number Of Ingredients 11
Steps:
- In a large pot, bring stock to a boil.
- While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
- In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
- Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
- Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
- Add salt and pepper.
- To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
ASIAN RAMEN SHRIMP SOUP
This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.
Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges
FRESH POTATO SOUP WITH SHRIMP
A rich potato soup with fresh shrimp - an easy dish to make for friends.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
- Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 12 g, TransFat 1/2 g
CARROT SOUP
This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
- Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.
Nutrition Facts : Calories 116 g, Cholesterol 8 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 551 g
COLD CARROT-AND-MACE SOUP WITH CURRIED BARBECUED SHRIMP
Provided by Molly O'Neill
Categories dinner, project, appetizer
Time 1h
Yield Six servings
Number Of Ingredients 18
Steps:
- Place all the soup ingredients except the coconut milk and basil in a pot over medium heat. Bring to a boil and simmer for 35 to 45 minutes, until the carrots are tender. Cool. Stir in the coconut milk and place in a blender or food processor and process to make a fine puree. Chill.
- Toss together all the salad ingredients and marinate in the refrigerator for 2 to 8 hours, turning occasionally. Grill shrimps over white coals about 6 minutes per side. Cool. Peel and devein the shrimps and slice in half lengthwise.
- Ladle the soup into 6 bowls, add a few shrimps and garnish with the minced basil.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 10 grams, Sodium 1006 milligrams, Sugar 14 grams, TransFat 0 grams
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CARROT-GINGER SOUP WITH COCONUT-ROASTED SHRIMP RECIPE
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5/5 Total Time 45 minsCategory Dinner, Lunch
- Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
- In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
- Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
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- 1. In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. In a large saucepan, heat the oil until shimmering. Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt. Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes. Add the carrots, broth, carrot juice and sugar, and bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
- 2. Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup through a medium sieve and return it to the saucepan. Stir in the coconut milk and lime juice, and bring to a simmer. Season the soup with salt and white pepper. Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges.
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