| Level: | Advanced |
| Total: | 1 hr 45 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- Twelve 16/20 shell-on shrimp
- Cajun seasoning, for sprinkling
- 4 tablespoons unsalted butter, cut into tablespoon slabs
- 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
- 6 carrots, sliced 1/4-inch thick
- 2 sticks unsalted butter
- 1 tablespoon kosher salt
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1090 |
| Total Fat | 102 g |
| Saturated Fat | 53 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 6 g |
| Cholesterol | 237 mg |
| Sodium | 1046 mg |