Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    464 calories; 24 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 47 grams protein; 410 milligrams cholesterol; 970 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
2. If making your own carrot juice, put the 10 carrots through a juice extractor. This should yield 2 cups of juice.
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.
4. 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.

• 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

20 minutes