Jean Georges Vongerichtens Shrimp In Spicy Carrot Juice Recipes

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.

Steps:

• Start a grill or preheat the broiler or oven. Make the fire as hot as it will get and put the rack close to the heat source.
• Mince the garlic with the salt; mix with the cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear the paste on the shrimp. Grill, broil, or roast the shrimp, 2 to 3 minutes per side, turning them once. Serve immediately or at room temperature, with lemon wedges.
• Variation
• You can take this dish in a completely different direction by substituting curry powder for the paprika, peanut oil for the olive oil, and lime juice for the lemon juice.
• Shrimp
• Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
• There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
• On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

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.