1Prepare sauce: In a sauce pot, melt 2 tablespoons butter, add 2 chopped shallots, 4 lightly crushed wild lime leaves, 2 tablespoons chopped ginger, and 1 tablespoon curry powder. Cook, stirring, for 2 to 3 minutes or until fragrant. Stir in 2 tablespoons Thai red curry paste, 3 tablespoons frozen orange juice concentrate, 1 tablespoon grated orange zest, and 3/4 cup unsweetened coconut cream. Simmer about 5 minutes, or until thickened. Strain and keep warm.
2Prepare shrimp: In a large skillet, heat 2 tablespoons vegetable oil and add 2 chayote squash (peeled, seeded, and cut into matchsticks). Cook 3 minutes or until crisp-tender. Add 1 1/2 pounds large shrimp (peeled, deveined, and with tail shell left on) and cook 3 minutes longer or until shrimp are opaque.
3Toss shrimp mixture with sauce, season to taste with salt, reheat briefly, and serve over steamed Jasmine rice garnished with wild lime leaves. Serves 4 to 6.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.