Antonia uses the WHOLE carrot to make a sweet butter and savory chimichurri for her sauted shrimp!Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3DrNsuWSubscribe to Food Network http://foodtv.com/YouTubeWelcome 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!Sauted Shrimp with Carrot Butter and Carrot Top ChimichurriRECIPE COURTESY OF ANTONIA LOFASOLevel: AdvancedTotal: 1 hr 45 min (includes chilling time)Active: 55 minYield: 4 servingsIngredientsShrimp:Twelve 16/20 shell-on shrimpCajun seasoning, for sprinkling4 tablespoons unsalted butter, cut into tablespoon slabsSauce:2 tablespoons neutral cooking oil1 onion, large dice1 celery stalk, large dice1 carrot, large dice1 serrano pepper, trimmed and sliced large2 tablespoons tomato paste3 sprigs fresh Thai basil2 cups white wine1 stick unsalted butterKosher salt and freshly ground black pepperCarrot Butter:6 carrots, sliced 1/4-inch thick2 sticks unsalted butter1 tablespoon kosher saltChimichurri:2 tablespoons chopped carrot tops2 tablespoons chopped fresh parsley1 tablespoon finely diced (brunoise) carrot1/4 cup red wine vinegar1/4 cup high-quality extra-virgin olive oilKosher saltDirectionsPreheat 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 pure at the bottom of a plate, then place the shrimp sauce around the carrot pure. 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 #SautedShrimp #CarrotTopChimichurriAntonia Lofaso's Sauted Shrimp with Carrot Top Chimichurri | Guy's Ranch Kitchen | Food Networkhttps://www.youtube.com/watch?v=hmTpJ051HlE