Antonia Lofaso's Sautéed Shrimp with Carrot Top Chimichurri | Guy's Ranch Kitchen

Antonia uses the WHOLE carrot to make a sweet butter and savory chimichurri for her sautéed shrimp! Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3DrNsuW Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sautéed Shrimp with Carrot Butter and Carrot Top Chimichurri RECIPE COURTESY OF ANTONIA LOFASO Level: Advanced Total: 1 hr 45 min (includes chilling time) Active: 55 min Yield: 4 servings Ingredients Shrimp: Twelve 16/20 shell-on shrimp Cajun seasoning, for sprinkling 4 tablespoons unsalted butter, cut into tablespoon slabs Sauce: 2 tablespoons neutral cooking oil 1 onion, large dice 1 celery stalk, large dice 1 carrot, large dice 1 serrano pepper, trimmed and sliced large 2 tablespoons tomato paste 3 sprigs fresh Thai basil 2 cups white wine 1 stick unsalted butter Kosher salt and freshly ground black pepper Carrot Butter: 6 carrots, sliced 1/4-inch thick 2 sticks unsalted butter 1 tablespoon kosher salt Chimichurri: 2 tablespoons chopped carrot tops 2 tablespoons chopped fresh parsley 1 tablespoon finely diced (brunoise) carrot 1/4 cup red wine vinegar 1/4 cup high-quality extra-virgin olive oil Kosher salt Directions Preheat a pizza oven or regular oven to 500 degrees F. For the shrimp: Clean the shrimp, reserving the shells, and cut in half lengthwise. Evenly sprinkle the Cajun seasoning and butter slabs in the bottom of a medium cast-iron pan. Add the prepped shrimp and transfer to the oven to cook, stirring halfway through, about 4 minutes. For the sauce: Add the oil, reserved shrimp shells, onions, celery, carrot, serrano pepper, tomato paste and basil to a medium saucepan over medium heat. Once the tomato paste is incorporated, add the wine and reduce by half. Strain into another saucepan over medium-low heat and stir in the butter. Taste and adjust the seasoning. For the carrot butter: Add the carrots, butter and salt to a saucepan and allow to slowly simmer until the carrots are soft, about 15 minutes. Pour into a blender and blend until smooth. Set aside. For the chimichurri: Add the carrot tops, parsley, brunoise carrot, vinegar and oil to a small bowl. Season with salt and stir to fully combine. Refrigerate 30 minutes. Assemble: Place the carrot butter purée at the bottom of a plate, then place the shrimp sauce around the carrot purée. Top the shrimp with the chimichurri. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SautéedShrimp #CarrotTopChimichurri Antonia Lofaso's Sautéed Shrimp with Carrot Top Chimichurri | Guy's Ranch Kitchen | Food Network https://www.youtube.com/watch?v=hmTpJ051HlE