Best 2 Jean Georges Vongerichtens Shrimp In Spicy Carrot Juice Recipes

Welcome to the ultimate culinary journey where flavors dance on your palate and tantalize your senses! Embark on a voyage to discover the secrets behind creating the heavenly dish known as Jean-Georges Vongerichten's Shrimp in Spicy Carrot Juice. This tantalizing recipe promises an explosion of taste, combining the delicate sweetness of shrimp with the vibrant, spicy notes of carrot juice. Prepare to indulge in a symphony of textures and flavors as we guide you through the process of crafting this culinary masterpiece, transforming simple ingredients into an extraordinary dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

JEAN-GEORGES'S SAUTEED SHRIMP IN ORANGE DUST

Jean-Georges's Sauteed Shrimp in Orange Dust image

Orange dust, invented by a former chef at Jo-Jo, restaurateur Jean-Georges Vongerichten's first establishment, gives this light, healthful appetizer its zing. You can make the dust up to 2 weeks in advance; substitute lemons or limes for the oranges as desired.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

4 large artichokes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium onion, sliced
1 1/2 cups dry white wine
Juice of 1/2 lemon
Salt and freshly ground black pepper
24 large shrimp (at least 1 pound), peeled and deveined
Cayenne pepper, for sprinkling
3 tablespoons unsalted butter
Jean-Georges's Orange Dust
3 to 4 cups arugula leaves, washed
Fresh basil, minced, for garnish

Steps:

Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
Heat 1/4 cup oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick saute pan over medium-high heat for 1 minute. Add the butter.
Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.

Tips:

Select the freshest shrimp possible: Look for shrimp that are firm and have a slight snap when you bend them. Avoid shrimp that are slimy or have a strong fishy odor.
Clean the shrimp properly: Remove the shells and devein the shrimp. You can do this by making a shallow incision along the back of the shrimp and removing the vein. Rinse the shrimp thoroughly under cold water.
Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can use any vegetables that you like. Some other good options include bell peppers, mushrooms, and broccoli.
Make sure the carrot juice is fresh: Fresh carrot juice will give the dish a brighter flavor. You can make your own carrot juice by juicing carrots in a juicer or you can buy it pre-made from the store.
Don't overcook the shrimp: Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp will become tough and rubbery.

Conclusion:

Jean-Georges Vongerichten's Shrimp in Spicy Carrot Juice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The shrimp are cooked in a flavorful carrot juice sauce that is made with a variety of spices. The dish is served over rice and is garnished with cilantro. This dish is sure to please everyone at your table.