Bolthouse Farms Recipe: Carrot Couscous With Shrimp

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!

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Shrimp over Couscous with a Tangy Carrot Reduction Sauce
Serves 4-6

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.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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