Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice

Name: Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice
Yield: 4 servings
Ingredients: 10 medium carrots, peeled (or use 2 cups carrot juice), plus 1 carrot, finely julienned, for garnish; 1 teaspoon flour; 1 ½ tablespoons vegetable oil; Pinch each of ground cinnamon, ground clove, ground nutmeg, salt and cayenne pepper, plus additional salt and cayenne for the shrimp; 1 teaspoon fresh lemon juice; 6 tablespoons sweet butter; 32 large shrimp (about 2 pounds), peeled and deveined; leave the tails on; 2 tablespoons chopped chervil

Recipe from Jean-Georges Vongerichten

Adapted by Richard Flaste

Published September 7, 1991

Total Time: 20 minutes
Rating: 5(8)
Comments: Read comments

—Richard Flaste

Featured in: FOOD; That Obscure Object of Desire

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Ingredients

Yield:Four servings

10 medium carrots, peeled (or use 2 cups carrot juice), plus 1 carrot, finely julienned, for garnish
1 teaspoon flour
1 ½ tablespoons vegetable oil
Pinch each of ground cinnamon, ground clove, ground nutmeg, salt and cayenne pepper, plus additional salt and cayenne for the shrimp
1 teaspoon fresh lemon juice
6 tablespoons sweet butter
32 large shrimp (about 2 pounds), peeled and deveined; leave the tails on
2 tablespoons chopped chervil

Ingredient Substitution Guide

Preparation

Step 1
Lightly dust the julienned carrot with the flour and shake off any excess. Heat the oil in a skillet and fry the carrot until crisp, about 3 to 4 minutes. Set aside.
Step 2
If making your own carrot juice, put the 10 carrots through a juice extractor. This should yield 2 cups of juice.
Step 3
In a saucepan, combine the carrot juice, spices and lemon juice. Whisk in 4 tablespoons of the butter. Bring to a boil and remove from the heat. Keep warm.
Step 4
In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and saute 1 ½ minutes per side or until thoroughly pink. Season with salt and cayenne pepper. Arrange 8 shrimp in each of four soup plates and pour sauce over them (see note). Garnish each with bits of julienned carrot and chopped chervil.

Tip

If the sauce starts to separate, whisk it over a low flame to bring it together again. For a livelier version of this dish, add 1 teaspoon of curry powder to the sauce

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