Ingredients
- 4 large raw carabineros type shrimp
- 200g butter
- 12 small multicolored carrots
- 1 vanilla pod
Preparation
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Preheat the oven to 150°/th. 5. Peel the carrots, cut them into slices or leave them whole depending on their size and steam them for 10 minutes.
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Cut the butter into small pieces. Melt it over very low heat, regularly removing the scum. Collect only the yellow liquid, taking care to leave the white part at the bottom of the pan. Put the equivalent of 3 tbsp. tablespoon aside for cooking the carrots.
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Peel the shrimp, discard the heads, keep the shells. Place the shells on a baking tray and roast them for 15 minutes. Let them infuse over very low heat in the clarified butter for 30 minutes. Remove the shells.
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Steam the shrimp for 1 minute, then poach them for 5 minutes in the butter over a very low heat (they should remain semi-cooked).
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Open the vanilla pod in half and scoop out the seeds. In a pan, brown the carrots in the reserved clarified butter and the vanilla seeds. Salt, pepper and leave to brown for 10 minutes. Serve the semi-cooked poached shrimp with the vanilla carrots, a few microgreens of your choice and a little mashed potatoes.
