Antonia Lofaso’s Sautéed Shrimp with Carrot Butter and Carrot Top Chimichurri, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Antonia Lofaso

Sautéed Shrimp with Carrot Butter and Carrot Top Chimichurri

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  • Level: Advanced
  • Total: 1 hr 45 min (includes chilling time)
  • Active: 55 min
  • Yield: 4 servings




Carrot Butter:



  1. Preheat a pizza oven or regular oven to 500 degrees F.
  2. For the shrimp: Clean the shrimp, reserving the shells, and cut in half lengthwise. Evenly sprinkle the Cajun seasoning and butter slabs in the bottom of a medium cast-iron pan. Add the prepped shrimp and transfer to the oven to cook, stirring halfway through, about 4 minutes.
  3. For the sauce: Add the oil, reserved shrimp shells, onions, celery, carrot, serrano pepper, tomato paste and basil to a medium saucepan over medium heat. Once the tomato paste is incorporated, add the wine and reduce by half. Strain into another saucepan over medium-low heat and stir in the butter. Taste and adjust the seasoning.
  4. For the carrot butter: Add the carrots, butter and salt to a saucepan and allow to slowly simmer until the carrots are soft, about 15 minutes. Pour into a blender and blend until smooth. Set aside.
  5. For the chimichurri: Add the carrot tops, parsley, brunoise carrot, vinegar and oil to a small bowl. Season with salt and stir to fully combine. Refrigerate 30 minutes.
  6. Assemble: Place the carrot butter purée at the bottom of a plate, then place the shrimp sauce around the carrot purée. Top the shrimp with the chimichurri.