Equipment
Ingredients
Shrimp
- 300 g large shrimp, peeled and deveined
- 15 ml olive oil, for searing
- kosher salt
- white pepper
Spiced Carrot Sauce
- 400 ml fresh carrot juice, strained
- 10 g fresh ginger, peeled and smashed
- 1 star anise
- 60 g unsalted butter, cold and cubed
- 10 ml lemon juice, freshly squeezed
Crispy Carrot Garnish
- 1 large carrot, peeled
- 60 ml grapeseed oil, for shallow frying
Nutrition (per serving)
Method
Using a mandoline or Y-peeler, shave the large carrot lengthwise into delicate, thin ribbons. Pat the ribbons completely dry with paper towels to prevent splattering during frying.
In a small saucepan, combine the fresh carrot juice, smashed ginger, and star anise. Bring the mixture to a boil over medium-high heat, then lower the heat and simmer aggressively until the juice has reduced to a thick, syrupy consistency of about 60ml. This will take roughly 15 to 20 minutes.
While the sauce reduces, heat the grapeseed oil in a large skillet to 175 C or 350 F. Carefully add the dried carrot ribbons in small batches. Fry until the bubbling subsides and they turn crisp and slightly darker, about 1 to 2 minutes. Use tongs to transfer them to a paper towel-lined plate and season immediately with a pinch of salt. Carefully wipe the skillet clean for the shrimp.
Season the peeled and deveined shrimp evenly with kosher salt and white pepper. Heat the cleaned large skillet over medium-high heat and add the olive oil. Sear the shrimp for 1.5 to 2 minutes per side until they develop a golden crust, turn opaque, and reach an internal temperature of 63 C or 145 F. Remove from heat and set aside.
Remove the reduced carrot juice from the heat. Pour it through a fine mesh strainer into a clean bowl to remove the ginger and star anise, then return the smooth liquid to the saucepan off the heat. Gradually whisk in the cold, cubed butter one piece at a time. The residual heat will melt the butter, creating a glossy, emulsified sauce. Whisk in the lemon juice and adjust seasoning with salt if necessary.
Spoon a generous pool of the rich spiced carrot butter sauce into the center of warmed shallow bowls. Arrange the seared shrimp elegantly over the sauce, and crown the dish with a lofty pile of the crispy carrot ribbons. Serve immediately.
Chef's Notes
- Mounting cold butter into a hot reduction off the heat, known as beurre monte, is a classic technique that yields a luscious sauce without relying on heavy cream.
- Freshly pressed carrot juice provides a vastly superior flavor and natural sweetness compared to bottled alternatives, which often contain citric acid that can alter the balance of the sauce.
- Drying the carrot ribbons thoroughly before frying is critical. Excess moisture lowers the oil temperature and prevents the sugars in the carrot from caramelizing properly into a crisp texture.
- White pepper is preferred here to maintain the vibrant, unblemished orange hue of the sauce and shrimp, while offering a sharper, more floral heat than black pepper.
Storage
Refrigerator: 2 days — Store components separately. Garnish will lose crispness in the refrigerator.
Reheating: Gently warm the sauce over very low heat, whisking constantly to prevent the emulsion from breaking. Warm shrimp gently in a skillet.
