Label
All
0
Clear all filters

Shrimp with Roasted Butternut Squash

Rate this recipe

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title