Antonia Lofaso’s Sautéed Shrimp with Carrot Top Chimichurri | Guy’s Ranch Kitchen | Food Network

Antonia uses the WHOLE carrot to make a sweet butter and savory chimichurri for her sautéed shrimp!
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Sautéed Shrimp with Carrot Butter and Carrot Top Chimichurri
RECIPE COURTESY OF ANTONIA LOFASO
Level: Advanced
Total: 1 hr 45 min (includes chilling time)
Active: 55 min
Yield: 4 servings

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.

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Antonia Lofaso’s Sautéed Shrimp with Carrot Top Chimichurri | Guy’s Ranch Kitchen | Food Network

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