Best 4 Jean Georgess Sauteed Shrimp In Orange Dust Recipes

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Indulge in a culinary masterpiece with Jean-Georges' sautéed shrimp in orange dust, a dish that tantalizes the taste buds with its harmonious blend of flavors and textures. Dive into a symphony of succulent shrimp, expertly sautéed to perfection, enveloped in a captivating orange dust that adds a vibrant citrusy touch. Accompanying this exquisite main course is a trio of delectable recipes that elevate the dining experience: a refreshing cucumber salad with a zesty lemon-mint dressing, a creamy avocado mousse that adds a touch of richness, and a delightful orange sorbet that provides a refreshing and tangy finish. Each recipe complements the sautéed shrimp, creating a well-rounded and unforgettable meal.

Here are our top 4 tried and tested recipes!

SAUTEED SHRIMP



Sauteed Shrimp image

Provided by Tyler Florence

Categories     appetizer

Yield 4 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
  • Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
  • Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

JEAN-GEORGES'S ORANGE DUST



Jean-Georges's Orange Dust image

Known as an excellent seasoning for sauteed, broiled, or roasted meats, the golden powder -- made by grinding navel-orange peels that have been baked until dry -- adds color and sweet piquancy to Jean-Georges's sauteed shrimp.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 to 3 tablespoons

Number Of Ingredients 3

2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil

Steps:

  • Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
  • Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
  • Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
  • Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
  • Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.

JEAN-GEORGES'S SAUTEED SHRIMP IN ORANGE DUST



Jean-Georges's Sauteed Shrimp in Orange Dust image

Orange dust, invented by a former chef at Jo-Jo, restaurateur Jean-Georges Vongerichten's first establishment, gives this light, healthful appetizer its zing. You can make the dust up to 2 weeks in advance; substitute lemons or limes for the oranges as desired.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

4 large artichokes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium onion, sliced
1 1/2 cups dry white wine
Juice of 1/2 lemon
Salt and freshly ground black pepper
24 large shrimp (at least 1 pound), peeled and deveined
Cayenne pepper, for sprinkling
3 tablespoons unsalted butter
Jean-Georges's Orange Dust
3 to 4 cups arugula leaves, washed
Fresh basil, minced, for garnish

Steps:

  • Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
  • Heat 1/4 cup oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
  • Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
  • Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
  • Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick saute pan over medium-high heat for 1 minute. Add the butter.
  • Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
  • When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.

JEAN-GEORGES VONGERICHTEN'S SHRIMP IN SPICY CARROT JUICE



Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice image

Provided by Richard Flaste

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 8

10 medium carrots, peeled (or use 2 cups carrot juice), plus 1 carrot, finely julienned, for garnish
1 teaspoon flour
1 1/2 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

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.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 25 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 1287 milligrams, Sugar 0 grams, TransFat 1 gram

Tips:

  • Use fresh, high-quality shrimp. This will make a big difference in the flavor of the dish.
  • Clean the shrimp properly. Devein the shrimp and remove the shells. You can also remove the heads, if desired.
  • Marinate the shrimp. This will help to tenderize the shrimp and infuse it with flavor. You can use a simple marinade made with olive oil, lemon juice, salt, and pepper.
  • Cook the shrimp over high heat. This will help to sear the shrimp and prevent it from becoming tough.
  • Do not overcook the shrimp. Shrimp cooks quickly, so it is important to watch it carefully. Overcooked shrimp will become tough and rubbery.
  • Serve the shrimp immediately. Shrimp is best served hot, so it is important to serve it as soon as it is cooked.

Conclusion:

Jean-Georges' Sautéed Shrimp in Orange Dust is a delicious and elegant dish that is perfect for a special occasion. The shrimp is cooked to perfection and the orange dust adds a unique and flavorful touch. This dish is sure to impress your guests.

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