Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice

1. 1

   Lightly dust the julienned carrot with the flour and shake off any excess.

2. 2

   Heat the oil in a skillet and fry the carrot until crisp, about 3 to 4 minutes.

3. 3

   Set aside.

4. 4

   If making your own carrot juice, put the 10 carrots through a juice extractor.

5. 5

   This should yield 2 cups of juice.

6. 6

   In a saucepan, combine the carrot juice, spices and lemon juice.

7. 7

   Whisk in 4 tablespoons of the butter.

8. 8

   Bring to a boil and remove from the heat.

9. 9

   Keep warm.

10. 10

    In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat.

11. 11

    Add the shrimp and saute 1 1/2 minutes per side or until thoroughly pink.

12. 12

    Season with salt and cayenne pepper.

13. 13

    Arrange 8 shrimp in each of four soup plates and pour sauce over them (see note).

14. 14

    Garnish each with bits of julienned carrot and chopped chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.