Seared Shrimp with Coconut Carrot Cream Over Basmati Rice

Ingredients: (Yield: 48 servings)

1 lb Butter
3 cups Scallions
4 tbsp Garlic, minced
4 tbsp Ginger, ground
3/4 gal Coconut Milk
3/4 gal Wild Veggie Carrot
4 tbsp Chili Garlic Sauce
4 tbsp Salt
1 tbsp White Pepper
10 oz Sesame Oil
6 lbs (144 ea) Shrimp, peeled and deveined (26/30 count)
Cilantro, minced – garnished
Basmati Rice, cooked – 6 oz per person

Preparation:

• Heat butter in saucepan, add scallions and garlic, sweat
• Stir in ginger
• Add coconut milk and Wild Veggie Carrot, simmer for 15 minutes
• Season with chili garlic sauce, salt and pepper
• In a separate sauté pan heat sesame oil and sauté shrimp
• Add sauce and simmer for 2 minutes
• Serve over cooked Basmati rice and garnish with cilantro