Bolthouse Farms Recipe: Carrot Couscous With Shrimp | KCET
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!
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!
Huell investigates a onetime tradition, the Yosemite Firefall, and experiences the natural version of the "Firefall" at Horsetail Fall. Huell calls it "one of the most magnificent sights you'll ever see in your life."
Deportations, Assassinations, and Dictator Nations: A Timeline of U.S. Intervention in Latin America