Sautéed Shrimp with Carrot Butter and Carrot Top Chimichurri
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1090
- Total Fat
- 102
- Saturated Fat
- 53
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 6
- Cholesterol
- 237
- Sodium
- 1046
- Total: 1 hr 45 min (includes chilling time)
- Active: 55 min
Ingredients
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
Directions
- Preheat a pizza oven or regular oven to 500 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.