Jean-George's Shrimp Satay

Jean-Georges Vongerichten shares his recipe for shrimp satay, which is an integral part the "black plate."

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Jean-George’s Shrimp Satay

An easy, elegant dish

Jean-Georges Vongerichten

Jean-Georges Vongerichten

This is a recipe for the fabulous “Black Plate” served in NYC’s hip restaurant Vong. The shrimp, front and center on the plate, are an easy, elegant dish created by super star chef, Jean-Georges Vongerichten.

shrimp satayIngredients:

24 medium to large shrimp, peeled and deveined
1 tsp curry paste or curry powder
2 tsp Asian fish sauce
Salt
Cayenne pepper
Coarse, freshly toasted bread crumbs
3 Tbsp canola, grapeseed, or other neutral-flavored oil
Lime wedges

Directions:

1. Combine half the shrimp, the curry paste or powder, and the fish sauce in a food processor. Process, stopping the machine and scraping down the sides as necessary, until the mixture is pureed. Refrigerate until the mixture is stiff, at least 30 minutes.

2. Place the remaining shrimp on four skewers, then season them with salt and cayenne to taste. Spread one side of the shrimp with the chilled puree, then dip into the bread crumbs. Repeat with the other side and place on wax paper; chill for at least 30 minutes to firm up. Preheat oven to 500 degrees Fahrenheit

3. Place the oil in a skillet (preferably nonstick) large enough to hold the skewers and turn the heat to high. When the oil begins to smoke, add the skewers and cook for about 2 minutes, or until the shrimp are light brown. Turn over the shrimp, then place the skillet in the oven for 2 or 3 minutes more. Return to the top of the stove and turn the skewers to brown briefly the edges of the shrimp.

4. Serve with lime wedges.


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0 thoughts on “Jean-George's Shrimp Satay

  1. WHY DOESN’T THE PHOTO MATCH THE RECIPE ?

    I HATE FRAUDS LIKE THAT.
    MAKE ME THINK THAT THE DISH IS BAD, AND THE INCOMPETENT.

    THE FOOD ON THE PHOTO LOOKS ON THE OTHER HAND VEERY GOOD AND DELICIUS.

  2. Hey, “I hate to register” – the photo DOES match the recipe. It’s the shrimp on the skewer, coated and fried to perfection, right at the front of the plate. It’s probably beyond your cooking skill, though, since you apparently have to YELL all the time and the recipe seems rather tasteful. Also, you left a word out – who is incompetent? Veery is spelled “very”, and delicius is spelled “delicious” Maybe drunk chicken, where you jam a beer can up a bird and bake it, would be more your skill set.

    Personally, I think it looks fantastic, and sounds great. Can’t wait to try it. I’m going to give it a test run and if it turns out, I’ll serve it at a party I’m having next week. Maybe I’ll try it with a peanut dipping sauce, too. Thanks for the recipe.

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