Andrews New Carrot And Shrimp Soup Recipes
CARROT SESAME SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: large shrimp, carrots, snow pea, garlic, sesame seed, low sodium soy sauce, sesame oil, salt
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
- Pour in the shrimp and season with ¼ teaspoon of the salt.
- Fry the shrimp for 1 minute on each side.
- Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
- Toss in the carrots and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
- Add in the snow peas, garlic, and soy sauce and sauté until the garlic becomes fragrant, about 30 seconds.
- Toss the shrimp back into the pan, sprinkle on the sesame seeds, and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls and sprinkle with a few more sesame seeds, if desired.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
SPICED SHRIMP AND CARROT SOUP
Provided by Molly O'Neill
Categories pastas, soups and stews, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring the carrot consomme to a boil in a large pot. Add the orzo, reduce heat to medium and cook for 3 minutes. Add the shrimp, ginger and carrots and cook for 2 minutes more. Add the fennel and cook 1 minute. Adjust seasoning with salt and pepper. Ladle into bowls, garnish with scallions, parsley or coriander leaves and serve immediately.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1568 milligrams, Sugar 4 grams, TransFat 0 grams
ANDREW'S NEW CARROT AND SHRIMP SOUP
Carrots bring a rich flavor to this savory soup, brought to us by Andrew Carmellini, executive chef at Cafe Boulud in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 11
Steps:
- Cut one bunch of carrots crosswise into thin slices. Juice the second bunch to yield 1 cup juice; set aside.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots, and cook until tender and translucent but not brown, about 10 minutes. Stir in carrots, ginger, garlic, and curry powder. Season with salt and pepper. Cook for 3 minutes more. Stir in chicken stock and coconut milk, and bring to a boil. Reduce to a simmer and cook until carrots are tender, about 15 minutes.
- Working in several batches, transfer soup to the jar of a blender along with carrot juice, being careful not to fill more than halfway; cover lid with a kitchen towel, as hot liquid will expand when blended. Puree until smooth. Pass through a fine-mesh sieve into a clean saucepan. Place over medium heat to keep warm.
- Meanwhile, heat remaining tablespoon oil in a medium skillet. Add shrimp, season with salt and pepper, and cook, just until opaque, 1 to 2 minutes per side. Remove from pan.
- Arrange three shrimp pieces in each of four soup bowls. Ladle soup around shrimp. Garnish with cilantro. Serve immediately.
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