Shrimp In Spiced Carrot Juice Food

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!

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.

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.

GRILLED SHRIMP WITH SPICY VEG NOODLES

Steps:

• In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
• Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.

ANDREW'S NEW CARROT AND SHRIMP SOUP

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.

SIMPLY SPICED SHRIMP

Steps:

• Set an expandable steaming basket (use one with legs) in a pot and add water just until it touches the bottom of the basket. Cover the kettle and bring water to a rolling boil. Add the shrimp and sprinkle with the spices. Steam the shrimp, covered tightly, for 5 minutes or until firm and just cooked through.
• Serve the shrimp with lemon wedges and a dish of the spices for dipping if desired.
• Note: If you can't find a prepared spice mix you can make your own. Blend together: 1 tablespoon chili powder 1 tablespoon paprika 1/4 tablespoon cayenne pepper 1 finely ground bay leaf 1/2 teaspoon dry mustard 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon sugar 1/2 teaspoon ground coriander seed

SHRIMP WITH SPICED MASALA AND COCONUT MILK

Steps:

• For masala:
• Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
• For shrimp:
• Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

SPICY SHRIMP & CRAB COCKTAIL

Steps:

• Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

SPICY CARROT DIP

Steps:

• Cook the carrots & garlic in a pan of boiling water until tender. Remove from heat & drain.
• Heat the olive oil in a frying pan then add the onion & cook 3 minutes. Reduce heat then add the cumin & cook until fragrant.
• Stir in the lemon juice, harissa, carrots & garlic, heat for another minute or two.
• Remove from heat then mash together. Add salt & pepper to taste.
• Serve chilled with bread.