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Bolthouse Farms Recipe: Carrot Couscous With Shrimp

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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!

Check out Bolthouse's quick, 15-second Instagram video above (and click here to follow them!), and to get more fabulous recipes delivered straight to your inbox, sign up for our Food newsletter here!

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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