SHRIMP IN SPICY CARROT JUICE 'The shrimp may be steamed rather than sauteed if you prefer,' writes Chef Jean-Georges Vongerichten in 'Simple Cuisine' (Prentice Hall Press, 1990). 'The seasoning has the same subtle piquancy of a spiced carrot cake; for a livelier version, add 1 teaspoon good-quality curry powder to the sauce. Remember, if the sauce starts to separate, whisk it over a low flame and it will come together again.' 32 large shrimp (about 2 pounds) 10 medium carrots, peeled A pinch each of ground cinnamon, ground cloves,ground nutmeg, salt,and cayenne pepper 1 teaspoon fresh lemon juice 6 tablespoons sweet butter 2 tablespoons chopped chervil Carrots for garnish Flour for dusting
Put the carrots through a juice extractor. You should have 2 cups of juice. [Editor's note: We used carrot juice bought from a health-food store.] Peel and devein shrimp, leaving tails intact.
In a saucepan, combine the carrot juice, spices, and lemon juice. Whisk in 4 tablespoons butter. Bring to a boil and remove from heat. Keep warm.
In a large saute pan, melt the remaining 2 tablespoons butter over medium-high heat. Add the shrimp and saute 1 1/2 minutes per side until thoroughly pink. Season with salt and cayenne pepper.
Arrange 8 shrimp in each of 4 soup plates and pour sauce over them. Garnish with a little chopped chervil and Carrot Julienne: Use a very fine julienne. Lightly dust with flour and shake off any excess. Fry until crisp, about 10 seconds.