Shrimp In Spiced Carrot Juice Recipes

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GLAZED SALMON WITH SPICED CARROTS



Glazed Salmon with Spiced Carrots image

Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

Steps:

  • Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
  • Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
  • Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

SHRIMP IN SPICED CARROT JUICE



Shrimp in Spiced Carrot Juice image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 cups water
1/2 carrot, peeled and diced
2 cups carrot juice
3 keffir lime leaves, chopped
1/4 teaspoon minced Thai bird peppers, or to taste
2 tablespoons fresh lime juice
2 1/2 tablespoons butter
1/2 tablespoon chopped fresh coriander leaves
1/2 tablespoon chopped fresh mint leaves
24 medium to large shrimp (about 1 pound), peeled and deveined
Salt and cayenne pepper to taste

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.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 874 milligrams, Sugar 5 grams, TransFat 0 grams

GINGER SHRIMP WITH CARROT COUSCOUS



Ginger Shrimp With Carrot Couscous image

Carrot juice, rich in beta-carotene, gives the couscous vibrant color and packs this dish with more than 100 percent of the daily recommended amount of Vitamin A. The juice is reduced to concentrate the flavor. From Cooking Light.

Provided by LMillerRN

Categories     Spicy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil, divided
1 (12 ounce) can carrot juice, divided
3/4 cup uncooked couscous
1/4 cup fresh lime juice
2 -3 teaspoons minced seeded jalapeno peppers
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 cup sliced green onion
4 cups gourmet salad greens
1 1/2 lbs cooked peeled and deveined medium shrimp

Steps:

  • Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
  • While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeño, ginger, and salt.
  • Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.

Nutrition Facts : Calories 374, Fat 6.7, SaturatedFat 1.1, Cholesterol 259.2, Sodium 427.3, Carbohydrate 36.6, Fiber 2.6, Sugar 3.8, Protein 39.8

SWEET N' SPICY SHRIMP



Sweet N' Spicy Shrimp image

This amazing dish uses carrot juice to make the sauce! I was skeptical at first, until I tried it. I'm a new convert. Who knew that carrot juice could make such a great dish? Adapted from a recipe by Ming Tsai

Provided by glistenray

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

12 large peeled and cooked shrimp
2 cups pineapple chunks
2 quarts carrot juice
1/2 teaspoon chopped chipotle peppers or 1/2 teaspoon jalapeno
3 cups cooked rice
2 tablespoons chopped chives
1/4 cup vegetable oil

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!

Nutrition Facts : Calories 1164.8, Fat 29.8, SaturatedFat 4.1, Cholesterol 64.3, Sodium 350.4, Carbohydrate 206.8, Fiber 10.5, Sugar 73, Protein 23.7

JEAN-GEORGES VONGERICHTEN'S SHRIMP IN SPICY CARROT JUICE



Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice image

Provided by Richard Flaste

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 8

10 medium carrots, peeled (or use 2 cups carrot juice), plus 1 carrot, finely julienned, for garnish
1 teaspoon flour
1 1/2 tablespoons vegetable oil
Pinch each of ground cinnamon, ground clove, ground nutmeg, salt and cayenne pepper, plus additional salt and cayenne for the shrimp
1 teaspoon fresh lemon juice
6 tablespoons sweet butter
32 large shrimp (about 2 pounds), peeled and deveined; leave the tails on
2 tablespoons chopped chervil

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.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 25 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 1287 milligrams, Sugar 0 grams, TransFat 1 gram

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