Sautéed Shrimp with Carrot Butter and Carrot Top Chimichurri

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Shrimp:

Twelve 16/20 shell-on shrimp

Cajun seasoning, for sprinkling

4 tablespoons unsalted butter, cut into tablespoon slabs

Sauce:

2 tablespoons neutral cooking oil

1 onion, large dice

1 celery stalk, large dice

1 carrot, large dice

1 serrano pepper, trimmed and sliced large

2 tablespoons tomato paste

3 sprigs fresh Thai basil

2 cups white wine

1 stick unsalted butter

Kosher salt and freshly ground black pepper

Carrot Butter:

6 carrots, sliced 1/4-inch thick

2 sticks unsalted butter

1 tablespoon kosher salt

Chimichurri:

2 tablespoons chopped carrot tops

2 tablespoons chopped fresh parsley

1 tablespoon finely diced (brunoise) carrot

1/4 cup red wine vinegar

1/4 cup high-quality extra-virgin olive oil

Kosher salt