Smoked Bay Winds Shrimp in Carrot Ginger Sauce
Directions
- Cold smoke shrimp, peel, and hold.
- Sauté garlic, ginger, and shallots in 1/2 oz. butter without color. Add vermouth and carrot juice, reduce by half.
- Blend in butter; add chives and adjust seasoning as necessary. Gently poach shrimp in sauce until just cooked.
- Sauté celery in butter until al dente.
- Add garlic, shallots, spinach, and additional butter. Season to taste.
- Place pasta in the center of a large bowl. Place shrimp over pasta and spoon additional sauce over and around.
Ingredients
- 3 1/2 oz Nature's Best Dairy® Butter
- 3 Peak Fresh Produce® Carrot(s), juiced
- 5 oz Peak Fresh Produce® Celery, Stalk(s), strings removed, sliced thinly on bias
- 1 tbsp Peak Fresh Produce® Chives, Fresh, snipped
- 3/4 tsp Peak Fresh Produce® Garlic, chopped
- 1 1/2 tsp Peak Fresh Produce® ginger, chopped
- 4 oz Assoluti® Capellini Pasta, cooked
- 3/4 tsp shallot(s), minced
- 30 pc Bay Winds® Shrimp, 26/30
- 5 oz Peak Fresh Produce® Spinach, Baby, blanched & dried
- 3 tbsp Ascend® Tomato Juice
- 1 cup vermouth, dry
- as needed Salt, white pepper, garlic, shallots, nutmeg, and butter, for garnish
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
