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Tagged: Jean-Georges Vongerichten

BROADWAY BOOKS, COOKING, RECIPES

Recipe: Seared Shrimp with Gingered Butternut Squash by Jean-Georges Vongerichten

Ingredients:
Pumpkin Seeds

  • 1/2 cup shelled pumpkin seeds
  • 1-1/2 teaspoons ­extra virgin olive oil
  • 1/4 teaspoon salt

Ginger Syrup

  • 1 cup fresh lemon juice
  • 1 cup sugar
  • 1 cup peeled and grated fresh ginger
  • 1/2 fresh red Thai chile

  • 1/2 butternut squash, seeded
  • Salt and freshly ground white pepper
  • 5 tablespoons unsalted butter

  • 3 tablespoons whole star anise
  • 1-1/2 teaspoons crushed red pepper flakes
  • 2 tablespoons grape seed, corn, or other neutral oil
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons fresh micro Thai basil or chopped fresh regular Thai basil

From Asian Flavors of Jean-Georges by Jean Georges Vongerichten. Serves 4.

The silky butternut squash puree adds a spiced sweetness to the crisp shrimp. This is an ideal starter for a fall dinner.

  1. To make the pumpkin seeds: Preheat the oven to 350°F. Line a rimmed baking sheet with some parchment paper.

  2. Toss the pumpkin seeds with the oil and salt. Spread in a single layer on the baking sheet. Bake, stirring once, until golden and fragrant, about 7 minutes. Set aside to cool. Leave the oven on.

  3. To make the ginger syrup: Put all the ingredients in a small saucepan and bring to a boil. Remove from the heat and squeeze the ginger juice into the saucepan. Return the squeezed ginger pulp back to the saucepan and stir well. Cool to room temperature, then strain through a ­fine-­mesh sieve. Set aside.

    4. (more…)

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