Shrimp in Spiced Carrot Juice
Published March 24, 1992
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 cups water
½ carrot, peeled and diced
2 cups carrot juice
3 keffir lime leaves, chopped
¼ teaspoon minced Thai bird peppers, or to taste
2 tablespoons fresh lime juice
2 ½ tablespoons butter
½ tablespoon chopped fresh coriander leaves
½ tablespoon chopped fresh mint leaves
24 medium to large shrimp (about 1 pound), peeled and deveined
Salt and cayenne pepper to taste
Nutritional analysis per serving (4 servings)
13 grams carbs; 305 milligrams cholesterol; 231 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 1 gram fiber; 1076 milligrams sodium; 24 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring water to a boil in a 2-quart saucepan, add the carrots and cook 2 minutes. Drain and set aside.
- Step 2
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.
- Step 3
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.
Private Notes