Jean Georges Vongerichtens Shrimp In Spicy Carrot Juice Recipes

JEAN-GEORGES VONGERICHTEN'S SHRIMP IN SPICY CARROT JUICE

Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice image

Provided by Richard Flaste

Time 20m

Yield Four servings

Number Of Ingredients 8

Ingredients

10 medium carrots, peeled (or use 2 cups carrot juice), plus 1 carrot, finely julienned, for garnish
1 teaspoon flour
1 1/2 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

Steps:

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

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 25 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 1287 milligrams, Sugar 0 grams, TransFat 1 gram

SHRIMP IN SPICED CARROT JUICE

Shrimp in Spiced Carrot Juice image

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups water
1/2 carrot, peeled and diced
2 cups carrot juice
3 keffir lime leaves, chopped
1/4 teaspoon minced Thai bird peppers, or to taste
2 tablespoons fresh lime juice
2 1/2 tablespoons butter
1/2 tablespoon chopped fresh coriander leaves
1/2 tablespoon chopped fresh mint leaves
24 medium to large shrimp (about 1 pound), peeled and deveined
Salt and cayenne pepper to taste

Steps:

Bring water to a boil in a 2-quart saucepan, add the carrots and cook 2 minutes. Drain and set aside.
Place the carrot juice, lime leaves, Thai peppers, lime juice and 2 tablespoons of the butter in the saucepan. Bring to a simmer and cook, stirring, until the butter blends in. Remove from heat and stir in the coriander, mint and carrots. Set aside and keep warm.
Heat the remaining butter in a nonstick skillet, add the shrimp and brown lightly, about a minute on each side. Divide the shrimp among 4 soup plates. Reheat the carrot sauce, season with salt and cayenne pepper, pour it over the shrimp and serve.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 5 grams, Sodium 874 milligrams, Sugar 5 grams, TransFat 0 grams

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