Little introduction is necessary for chef and brilliant restaurateur Jean-Georges Vongerichten and his eponymous restaurant. Located near Central Park, in NYC, restaurant Jean-Georges is just one of over 15 restaurants under his name and is widely considered the star of his culinary empire. Here, we have a recipe for Maine Ruby Shrimp and Sea Urchin by the master chef.
Check out the recipe now:
Shrimp Oil |
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| Ingredients 1 cup shrimp shells 1 cup olive oil |
Instructions Combine in a small pot and fry until shells are caramelized. Strain through a chinois, F.F.T.E. |
Shrimp |
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| Ingredients 3ea 16/20 ruby shrimp, peeled (reserve peels) 2tbsp shrimp oil |
Instructions Dispense oil into a small sautée pan and coat shrimp. Cook in the salamander, turning shrimp 2 times until just cooked through. |
Chili Paste |
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| Ingredients Set 1: 5ea jalapeño chilies, stemmed, 1/2 seeded 1ea orange (thick skinned) peel, all pith removed 1tbsp salt Set 2: 10g salt 1tsp pink grapefruit (thick skinned) zest; very gently with microplane |
Instructions Combine 1st set in blender and process to medium smooth. Put in a very narrow container and wrap 2 with plastic wrap. Let sit at room temperature for 24 hours. Pour into a chinois and let drain for exactly 30 minutes. Remove paste and season with grapefruit zest. |
To Serve
1tsp chili paste
1-1/2 tsp fresh lime juice
5pc Main sea urchin
3ea buds chive flowers, broken into flowers
8ea small edible yellow flowers
2ea Nasturtium petals
1ea twist black pepper mill
Fleur de sel
Lime/microplane
Mix chili paste and lime juice a la minute. Dot over the surface of a warm bowl. Arrange shrimp in the bowl, then arrange the urchin and and around the shrimp. Drizzle with all the cooking oil, then scatter with the flowers. Season gently with fleur de sel, then black and lime zest.
Maine Ruby Shrimp and Sea Urchin by chef Jean-Georges Vongerichten of Jean-Georges. © Francesco Tonelli