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Place olive oil in a sauce pot and place over high heat. Add carrots, celery, onion, ginger, and garlic and sauté for 2-3 minutes. Add tarragon, salt, and pepper. Add carrot juice and vegetable stock. Allow liquid to come to a boil then turn heat down and simmer until all vegetables are tender, approximately 30 minutes.
Allow to cool slightly and then purée on high speed in a blender. Adjust seasoning and add a few drops of sherry vinegar. Return to heat and prepare bowls with spicy shrimp for service.
Toss cooked shrimp with togarashi. Place shrimp in bowls. Pour hot soup over and sprinkle with scallions.
Serve immediately.
Cooking tip: Smash the garlic and let it stand for 10 minutes before heating. This activates specific compounds and allows for greater absorption.
2 quarts (6-8 servings)
This recipe is courtesy of Chef Michael Schlow, one of the most influential and respected chefs in U.S. today and owner of several restaurants including Tico, Alta Strada, and Cavatina at Sunset Marquis in L.A. His ability to capture a variety of global cuisines and techniques has led to many TV appearances like Bravo’s Top Chef Masters, The Food Network, Late Night with Jimmy Fallon, and Good Morning America. He has been the recipient of many awards including “Best Chef in the Northeast” by the James Beard Foundation. He is the author of It’s About Time, Great Recipes for Everyday Life.
Nutrition Tip As a low calorie, high protein food, shrimp is a great option for weight management. It is also a good source of selenium and iron which are essential micronutrients for supporting a healthy immune system. The range of colorful vegetables, spices and healthy fats in this recipe combine to create a readily absorbable source of vitamins, minerals, and phytonutrients.
As a low calorie, high protein food, shrimp is a great option for weight management. It is also a good source of selenium and iron which are essential micronutrients for supporting a healthy immune system.
The range of colorful vegetables, spices and healthy fats in this recipe combine to create a readily absorbable source of vitamins, minerals, and phytonutrients.
Our nutrition experts help patients follow a healthy diet during and after cancer treatment.
Our recipes are developed by Dana-Farber's staff of registered and board-certified dieticians. They feature a varied selection of dishes – including a few sweet treats you don't need to feel guilty about.
Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.