Delicate ribbons of carrots are tossed in browned butter with parsley, sage, rosemary, and thyme and topped with shrimp to make a fresh, flavorful, beautiful, and healthy meal. Carrot noodles are paleo and gluten free too!Adapted from Do You Even Paleo.
6large carrots(I used about 6 varying-sized carrots, from ginormous carrots to skinny/short carrots, since they were from my garden, but they probably equaled 6 normal large carrots)
1tspfinely chopped fresh rosemary
1/2tspchopped fresh thyme
1/2tspchopped parsleyplus additional for garnish
1/2lbshrimppeeled and deveined
Kosher salt and pepper
Peel any rough exteriors off your carrots. This is especially important if they are carrots that have been sitting in your garden all through the winter and they've toughened up. Discard peels so as not to confuse them with your carrot ribbons.
Using your vegetable peeler, continue peeling the carrots to make long carrot ribbons. Try to go the full length of the carrot, and continue rotating the carrots as you peel so that you get ribbons of even width. Use light but consistent pressure. You can hold the carrot flat on a cutting board while you peel to make it easier as the carrot gets smaller. When you get to the center of the carrot, you can get a couple extra peels off it by holding your peeler on the carrot against the edge of your cutting board or table. Continue until you have made all your carrots into long thin ribbons. You should have about 4 cups of carrot noodles but you can just eyeball it.
Fill a large saucepan with about an inch of water and place a metal vegetable steamer in it. Bring to a boil, add carrots to the steamer basket, and reduce heat to a simmer. Cover the saucepan and steam for 5-8 minutes, or until carrot ribbons are "al dente," rearranging once or twice so that all the carrots get equal exposure to the steam (you can't exactly stir them). Remove carrots from steamer and set aside.
Sprinkle shrimp with salt and pepper and toss to evenly distribute.
In a sauté pan, melt 3 tbsp butter over medium high heat. Butter will melt, foam, and brown. Make sure it gets brown but doesn't burn - the browning adds a lovely depth and nuttiness to the flavor. When it is brown, reduce heat to medium low and add herbs.
Add shrimp and cook for one minute on each side. Add carrots, toss to combine, and cook for an additional minute or two. Add salt and pepper to taste.