The "Home Cooked" Meal from Mrs. Doubtfire
Relive the '90s with this Mrs. Doubtfire-inspired dinner! Enjoy honey-glazed carrots, spicy shrimp, and Marie Rose sauce—all in just 30 minutes.
Equipment
- vegetable peeler
- cutting boards
- skillet
Ingredients
- 6 whole carrots greens removed, carrots trimmed & peeled
- 4-6 cups water enough to halfway cover carrots
- 1 teaspoon salt
- ¼ cup honey
- 1 lb large shrimp
- ½ tablespoon cayenne pepper (adjust to taste)
- 1 tablespoon lemon juice
- 4 bundlles fresh spinach noodles cooked according to package
- 4 bundles fresh garlic basil noodles cooked according to package
FOR MARIE ROSE SAUCE
- 1 cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon Worcestershire
- 1 tablespoon Tabasco sauce
- 1 tablespoon lemon juice
Instructions
- Boil the pasta according to the instructions on the packaging.
- Meanwhile bring a second, shallow pan filled halfway with water to a rolling simmer. Season the water with salt.
- Add the trimmed and peeled carrots to the water. The water should be deep enough to cover the carrots halfway.
- Pour the honey over the carrots and lightly stir until it is dissolved into the water. Continue to simmer the carrots until they are fork tender, about 15 minutes. When most of the water has been cooked off, remove the carrots from the skillet and set aside.
- Without cleaning the skillet, add the shrimp to the pan. Season with cayenne pepper to taste. Deglaze the pan with lemon juice. Continue to stir until the shrimp are cooked through - about 5-8 minutes.
- While the shrimp are cooking, combine the mayonnaise, ketchup, Worcestershire, hot sauce and lemon juice to a small bowl and whisk together. Set aside until ready to serve.
- Plate the noodles along with the shrimp on top. Add the carrots to the side and a generous swirl of the Marie Rose sauce. Serve right away and enjoy!
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