Shrimp In Spiced Carrot Juice Recipes

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

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!

Steps:

• Pour carrot juice into a non-reactive pan and bring to a simmer over *low* heat.
• Simmer for 40 minutes, then check. The juice should have mostly evaporated, leaving a sweet residue.
• Scoop out the carrot residue with a rubber spatula.
• In a blender, mix the carrot residue, chipotle (or jalapenos), and oil together. Sauce will last for 2 weeks in the fridge.
• Put the cooked shrimp and pineapple on a pile of rice, and drizzle your carrot sauce all over it.
• Toss the chives on top.
• Enjoy!

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.

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.

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.

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.