Carrot – ginger – mashed potatoes with shrimp

Ingredients for 4 servings:

• 400 g carrot(s), peeled, cut into large pieces
• 4 shallots, finely diced
• 1 piece(s) ginger, walnut-sized, finely grated
• 400 g potato(s), floury, diced
• 2 tbsp butter
• 2 tbsp sugar
• 100 ml vermouth, e.g. Noilly Prat
• 62 ½ g herb butter
• 1 tsp coriander, ground
• 1 tsp green pepper
• 300 g shrimp(s)
• 2 tbsp lime juice
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Caramelize the sugar with butter in a pan. Sauté the onion, carrots, potatoes, and ginger. Deglaze with vermouth, add green pepper and coriander, and simmer for about 15 minutes. Finely puree the carrot mixture and season well. Toss the shrimp in the remaining fat in the pan for 1-2 minutes. Divide the puree among plates, arrange the shrimp on top, and garnish with chervil, tarragon, or parsley, if desired.