Total Time
45mins
Prep 5 mins
Cook 40 mins

This amazing dish uses carrot juice to make the sauce! I was skeptical at first, until I tried it. I'm a new convert. Who knew that carrot juice could make such a great dish? Adapted from a recipe by Ming Tsai

Ingredients Nutrition

Directions

  1. Pour carrot juice into a non-reactive pan and bring to a simmer over *low* heat.
  2. Simmer for 40 minutes, then check. The juice should have mostly evaporated, leaving a sweet residue.
  3. Scoop out the carrot residue with a rubber spatula.
  4. In a blender, mix the carrot residue, chipotle (or jalapenos), and oil together. Sauce will last for 2 weeks in the fridge.
  5. Put the cooked shrimp and pineapple on a pile of rice, and drizzle your carrot sauce all over it.
  6. Toss the chives on top.
  7. Enjoy!