Summary

Ingredients

• 400 g carrot (s), peeled and cut into lare pieces
• 4 shallot (s), finely diced
• 1 piece (s) ginger, the size a walnut, finely grated
• 400 g potato (s), floury, diced
• 2 tablespoon butter
• 2 tablespoon sugar
• 100 ml vermouth, e.g. Noilly Prat
• 62 ½ g herb butter
• 1 teaspoon coriander, ground
• 1 teaspoon pepper, green
• 300 g shrimp (s)
• 2 tablespoon lime juice
• salt
• pepper

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Instructions

1. Caramelize sugar with butter in a pan; Braise the onion, carrots, potatoes and ginger in it; Deglaze with wormwood, add green pepper + coriander and let simmer for about 15 minutes.
2. Puree the carrot mixture finely, season heartily.
3. Fry the prawns in the remaining fat for 1-2 minutes, distribute the puree on plates, place the prawns on top, optionally decorate with chervil, tarragon or parsley.