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Gallery Jean-Georges’s Sauteed Shrimp in Orange Dust Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Jean-Georges’s Sauteed Shrimp in Orange Dust
Recipe Summary Servings: 4
Gallery
Jean-Georges's Sauteed Shrimp in Orange Dust
Jean-Georges’s Sauteed Shrimp in Orange Dust
Jean-Georges’s Sauteed Shrimp in Orange Dust
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Jean-Georges’s Sauteed Shrimp in Orange Dust
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All Reviews for Jean-Georges’s Sauteed Shrimp in Orange Dust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
