What’s for Dinner?
Jean-George’s Shrimp Satay
An easy, elegant dish
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.
24 medium to large shrimp, peeled and deveined
1 tsp curry paste or curry powder
2 tsp Asian fish sauce
Coarse, freshly toasted bread crumbs
3 Tbsp canola, grapeseed, or other neutral-flavored oil
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.