Carrots Ala Camille Recipes

CAMARONES A LA DIABLA

Steps:

• For the sauce:
• Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
• For the shrimp:
• Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.

CARROTS BRAISED IN MARSALA WINE

Steps:

• Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.
• Melt the butter over moderate heat, so that it melts without taking on any color. Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a heatproof rubber spatula or wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently - do not fry - stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.
• Variations
• Carrots Braised in Lemon and Parsley: Before adding the carrots to the butter, cook one finely chopped small onion until it is tender. Substitute water or broth for the Marsala, and add a teaspoon of lemon juice. When the carrots are tender, stir in 3 tablespoons of finely chopped flat-leaf parsley, and toss a minute before serving.
• Braised Carrots with Parmesan Cheese: Braise the carrots with broth or water, and when they are cooked, turn off the heat and sprinkle on 1/3 cup or more grated Parmesan cheese.

CARROT SALAD ALA' ABDELLA

Steps:

• In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 - 2 inches.
• Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.
• Cook the cooking liquid over medium heat to reduce to a 1/2 cup.
• Whisk in 2 tablespoons of the olive oil and the lemon juice. Pour the mixture over the carrots.
• Add the cumin, cayenne, cilantro, and parsley. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes.
• Add the dates and cook until the dates are softened. Toss the onion mixture with the carrots. Let cool.
• Cover and refrigerate for 1 - 2 hours.

CARROTS & ONIONS ALA CHOCOLATE

Steps:

• Place onions in a skillet with some water (don't drown them), bring to a boil and then simmer for about 7 minutes.
• Drain and set aside.
• Put carrots in the skillet with some water and bring to a boil, simmer for 5 minutes.
• Drain and set aside.
• In the skillet melt butter, add lemon juice, 1 tbsp water,honey, cocoa and ginger.
• Stir over medium heat until well blended.
• Add carrots and onions.
• Stir until sauce isclinging to the veggies about 2 minutes.