Pan-seared Gulf Shrimp with Basmati Rice and Thai Carrot-Lime Sauce

To prepare the carrots: Wash the carrots thoroughly and peel. With a zester or parer, make long thin strips from one carrot. Juice the remaining carrots with a juicer or by pureeing and straining through a fine-meshed sieve; you will need 3/4 cup of carrot juice.

To prepare the scallion garnish: Cut the roots off the scallions, and cut off the tops to leave a 2-inch piece of scallion including the white bulb. Cut into the top end, just to the bulb, making a fringe of onion slivers. Place in ice water to open out.

To prepare the sauce: Bring the carrot juice (above) to a boil in a non-aluminum saucepan over medium-high heat. Reduce the heat to medium and cook, uncovered, 4 to 5 minutes to reduce the juice to a syrup. Put half in a small bowl. Add the ginger, garlic, and lime juice to the remaining carrot syrup in the pan and stir to blend. Add the curry paste, fish sauce, coconut milk, and cilantro and set aside off the heat.

To make the carrot strips: In a medium non-stick saute pan or skillet over medium-low heat, melt the butter and saute the carrot strips (above), half of the ginger, and the honey until thickened, 2 to 3 minutes. Remove from heat and reserve.

To prepare the shrimp: In a saute pan or skillet over medium-high heat, heat 1 teaspoon olive oil and add the shrimp and remaining ginger. Season with salt and pepper. Saute just until the shrimp are pink and opaque, 3 to 4 minutes. Remove from heat and place on a plate. Keep warm.

To prepare the rice: Toss the warm basmati rice with the lemon zest and cheese. Divide the mixture among four small ring molds or timbales and pack firmly.

To fry the egg roll wrappers: Heat the oil to 360 F in a deep-fryer or deep saucepan. Gather one long side of each egg roll piece and pinch together, letting the other side fan. Hold the pinch point with tongs and place the fans in the deep fat. Hold and fry until set, golden, and crisp, 30 – 45 seconds. Remove with a slotted spoon or wire lifter and drain on paper towels.

To prepare the cucumber: Cut the ends off the cucumber and cut it in half lengthwise. Scoop out the seeds. Cut each half into 6 small pieces. With a small sharp knife, cut narrow slices down through the skin, leaving the slices attached at one end. Melt the butter in a small saute pan and saute the cucumber pieces for 30 – 45 seconds, until slightly softened and glossy.

To finish the sauce: Pour the sauce into the shrimp pan and deglaze the pan with the sauce. Cook over medium-low heat until reduced by one third. Stir in the butter, one tablespoon at a time, melting the butter and incorporating it completely between each addition. Add the shrimp and heat through.

To serve: Place a rice timbale in the center of each serving plate and unmold. Sprinkle with lime zest. Spoon sauce around the plate. Place three shrimp on each plate, tails out. Drizzle with the reserved carrot syrup. Fan three cucumber pieces between the shrimp on each plate. Sprinkle with black sesame seeds. Place an egg roll fan on top of each dish. Garnish each with a cilantro sprig and gingered carrot strips. Drain the scallion frills and place one on each plate.