The recipe for slow-poached shrimp in this week food section of LAT came quite handy for a quick dinner:
Two dips to accompany shrimps – jalapeno spinach (i wrote about it recently) and spicy carrot. The latter (adapted from Claudia Roden’s daughter’s) was quite successful and unusual, worth to be added to the repertoire.
A bunch of sweet carrots (about a pound) is cut into 2" lengths, steamed until very soft, about 35 mins, and then whizzed in food processor with a smashed garlic clove, 1/2tsp of ground caraway, 1/2tsp of ground ginger and also harissa, pomegranate molasses and olive oil. I hesitate to give amounts for those as i started with about a tbs of each but then just added more of this and that until i got to the right balanced flavor and texture.