Bolthouse Farms is sponsoring a series of easy, delicious recipes by me for KCET Food! Using the Bakersfield-based company's carrot juice, I turned boring ol' couscous into something really delicious -- and the color is perfect for Halloween, too!
Shrimp over Couscous with a Tangy Carrot Reduction Sauce
2 pounds large shrimp, peeled and deveined
2 cups Bolthouse Farms Carrot Juice (for couscous), plus another 2 cups Bolthouse Farms Carrot Juice
1 ½ cups couscous
¼ cup fresh lime juice
2-3 Tablespoons fined minced jalapeño (seeds removed)
4 Tablespoons fined minced fresh ginger
3 sliced green onions for garnish
Baked the shrimp on a large baking sheet for 5-7 minutes at 400 degrees, or buy precooked shrimp.
Prepare the couscous according to the package but replace water with carrot juice.
Reduce the 2 cups carrot juice to ¾ cup. Take off heat and add lime juice, jalapeños and ginger.
Put a small pile of couscous on each plate, scatter shrimp on couscous and top with a generous ladle of carrot reduction. Garnish with green onions.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!