Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice

5.0(8)

by Richard Flaste

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Dinner, Main Course

Servings

Four servings

Total time

20 min

Calories / serving

499 kcal

Ingredients (8)

serves

10 medium carrots, peeled (or use 2 cups carrot juice), plus 1 carrot, finely julienned, for garnishcarrot
1 teaspoon flourflour
1 1/2 tablespoons vegetable oilvegetable-oil
Pinch each of ground cinnamon, ground clove, ground nutmeg, salt and cayenne pepper, plus additional salt and cayenne for the shrimpcinnamon
1 teaspoon fresh lemon juicelemon-juice
6 tablespoons sweet butterbutter
32 large shrimp (about 2 pounds), peeled and deveined; leave the tails onshrimp
2 tablespoons chopped chervilchervil

Instructions (4 steps)

01Lightly 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.
02If making your own carrot juice, put the 10 carrots through a juice extractor. This should yield 2 cups of juice.
03In 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.

04In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and saute 1 1/2 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.

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