Only Jean-Georges can perfectly fuse an Asian-inspired dish with French sensibility.  The ginger- butternut purée can be used for your other creations as well. 

Spice Mix

Mix and reserve.

Baked Butternut

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

Ginger Butternut Puree: serves 16

Only Jean-Georges can perfectly fuse an Asian-inspired dish with French sensibility.  The ginger- butternut purée can be used for your other creations as well. 

Spice Mix

Mix and reserve.

Baked Butternut

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

Ginger Butternut Puree: serves 16

Purée until smooth. Warm as needed.

Ginger Syrup

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

Pumpkin Seeds

Combine and toss well. Spread onto a sheet tray lined with parchment and bake at 325°F until golden. Reserve. 

To Serve

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