Jean Georges and the Eden Rock team generously contributed today’s recipe for our Cooling Your Jets, inspired by St. Barth’s. Only Jean Georges can perfectly fuse an Asian inspired dish with a French sensibility.  The Ginger butternut puree can be used for your other creations as well. So, here is how to prepare the delicious Seared Gulf Shrimp, Butternut Squash, Ginger and Basil. This recipe a must try!

Spice Mix:

5 tbs. Star anise ground fine

1 tbs. Chili flakes ground fine

Mix and reserve.

Baked Butternut

1 large butternut squash

2 tablespoons butter

Salt and white pepper

Split butternut in ½ and remove the seeds. Season liberally with salt and white pepper and dot generously with butter. Reassemble and wrap in foil, then bake in a 400 degree oven until completely tender. When cool scoop out flesh.

Ginger Butternut Puree: serves 16

14 oz. roasted butternut flesh

7 oz. ginger syrup

2 tsp. Salt

Puree until smooth. Warm as needed.

Ginger Syrup

One cup of  lemon juice, sugar and densely packed ginger, peeled and grated.

1 Thai chili split

Combine sugar, lemon and chili and bring to boil. Squeeze ginger to extract juice into syrup, and then throw in the pulp. Mix well, let cool at room temp and strain through a chinois.

Pumpkin Seeds

1 c. pumpkin seeds

½ tsp. Salt

1 Tbs. Olive oil

Combine and toss well. Spread onto a sheet tray lined with parchment and bake in a 325 degree until golden. Reserve. 

To Serve

5 ea 16/20 shrimp, peeled and deveined

Butter

Micro Thai Basil

Season shrimp with spice mix and sauté. Line the bottom of large bowl with the butternut jus, arrange the shrimp around. Heat a little butter until foamy, add 2 tsp. of pumpkin seeds and re-toast until foamy. Top with the pumpkin seeds, then drizzle with the butter. Garnish with micro Thai basil.