The 15th Annual Food & Wine Classic at Aspen

Shrimp Bigarrade with a Caribbean Ratouille

For the distinctive sour and sweet flavor of these shrimp, I reached back into classic culinary gistory. Reaching a first edition of Escffier, which I own and treasure, I came across his original recipe for Duck Ôa la Orange or a la Bigarrade. The sauce in my recipe is made with bitter oranges in a similar technique.

4 servings

• 1 large sour orange, zested and juiced
• 1 bay leaf
• 2 fresh thyme sprigs
• 16 jumbo shrimp peeled and deveined
• 3 tablespoons olive oil
• 3 large fine diced shallots
• 2 tablespoons brown sugar
• 1 tablespoon Champagne vinegar
• 1 1/2 cups freshly sueezed orange juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons scallion cut on a bias
• Caribbean Ratatouille (recipe follows)

Caribbean Ratatouille (recipe follows)

1. In a small pot of boiling water, cook the sour orange zest for a minute; drain well. In a stainless steel bowl, combine the cooked zest with the sour orange juice, bay leaf, thyme and shrimp. Cover and marinate for about an hour.

2. Warm the olive oil in a large nonreactive pan. Add the shallots and cook until translucent, about 2 minutes. Add the shrimp with their marinade and cook for about one minute over medium heat. Add the brown suger and mix until dissolved. Stir in the Champagne vinegar, then add in the orange juice and bring to a simmer. Reove the shrimp.

3. Boi to reduce th liquid by half. Remove and discard the thyme and bay leaf. Season with salt and pepper. Continue to cook the sauce until thickened.

4. Arrange the shrimp on a warm platter. Pour the sauce around the shrimp and garnish with the scallions. Serve with Caribbean Ratatouille.

Caribbean Ratatoille

This ratatouille uses an array of vegetables from the Caribean garde along with assertive herbs and spices. The flavors are blended together with orange juice.

4 servings

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 small green plantain, diced
• 1 cup diced calbaza
• 2 medium chayotes, diced
• 2 medium Anaheim chilies, seeded and diced
• 1 medium red bell pepper, seeded and diced
• 1/2 tablespoon chopped garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt
• 1 cup freshly squeezed orange juice

1. In a large Dutch oven, warm the olive oil. Add the onion and cook until translucent. Then add each of the vegetables in order at 2-minute intervals. Stir well but try not to crush any of the vegetables. Season with the garlic, oregano, cumin, black pepper and salt. Moisten the mixture with orange and simmer for 5 minutes, or until tender. All the flavors should mingle, but you shouldn't lose the integrity of each vegetable.

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