Jean-Georges Vongerichten's Shrimp In Spicy Carrot Juice

• 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

1. Lightly dust the julienned carrot with the flour and shake off any excess.
2. Heat the oil in a skillet and fry the carrot until crisp, about 3 to 4 minutes.
3. Set aside.
4. If making your own carrot juice, put the 10 carrots through a juice extractor.
5. This should yield 2 cups of juice.
6. In a saucepan, combine the carrot juice, spices and lemon juice.
7. Whisk in 4 tablespoons of the butter.
8. Bring to a boil and remove from the heat.
9. Keep warm.
10. In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat.
11. Add the shrimp and saute 1 1/2 minutes per side or until thoroughly pink.
12. Season with salt and cayenne pepper.
13. Arrange 8 shrimp in each of four soup plates and pour sauce over them (see note).
14. Garnish each with bits of julienned carrot and chopped chervil.

carrots, flour, vegetable oil, ground cinnamon, lemon juice, sweet butter, shrimp, chervil

Taken from cooking.nytimes.com/recipes/4688 (may not work)