Shrimp with Roasted Butternut Squash

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

This is an odd pairing that makes a wonderful autumn dish. The heat from the red pepper flakes and the rich vinaigrette (you can use any vinaigrette you like, but I really love the black sesame) bring all the flavors together.

Ingredients

Black Sesame Vinaigrette

  • 2 tablespoons thinly sliced shallots
  • 2 tablespoons mirin
  • 2

Method

  1. To make the vinaigrette: Put the shallots and mirin in a small saucepan over medium-high heat. Bring to a boil, then cook for 1 minute and remove from the heat. The shallots should remain crunchy.
  2. Transfer the shallots and mirin to a mixing bowl and add the sesame seeds. Whisk in the remaining ingredients for the vinaigrette and season to taste with salt