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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This amazing dish uses carrot juice to make the sauce! I was skeptical at first, until I tried it. I'm a new convert. Who knew that carrot juice could make such a great dish? Adapted from a recipe by Ming Tsai Ingredients:
12 large peeled and cooked shrimp |
2 cups pineapple chunks |
2 quarts carrot juice |
1/2 teaspoon chopped chipotle peppers or 1/2 teaspoon jalapeno |
3 cups cooked rice |
2 tablespoons chopped chives |
1/4 cup vegetable oil |
Directions:
1. Pour carrot juice into a non-reactive pan and bring to a simmer over *low* heat.
2. Simmer for 40 minutes, then check. The juice should have mostly evaporated, leaving a sweet residue.
3. Scoop out the carrot residue with a rubber spatula.
4. In a blender, mix the carrot residue, chipotle (or jalapenos), and oil together. Sauce will last for 2 weeks in the fridge.
5. Put the cooked shrimp and pineapple on a pile of rice, and drizzle your carrot sauce all over it.
6. Toss the chives on top.
7. Enjoy!
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