Carrot and Melon-Shrimp Jus
Chef Drew Van Leuvan of One Madison Kitchen (dish tasted at Saga) – Atlanta, GA
Adapted by
April 2010
Yield: 25 Servings


Carrot Juice:
20 carrots, peeled

Shrimp Jus:
8 shallots, thinly sliced
2 sweet onions, julienne
2 bulbs fennel, julienne
3 carrots, peeled and very thinly sliced
Vegetable oil
30 shrimp shells
200 milliliters Sambuca or anisette
Pinch saffron
2 pieces star anise
7 sprigs fresh thyme
3 sprigs fresh tarragon
1 large cantaloupe, seeded and chopped
225 grams unsalted butter


For the Carrot Juice:
Juice carrots in a juicer. Alternately, chop the carrots and put them in a blender with enough water to thoroughly emulsify. Strain the juice through a chinois and reserve. Compost or discard any leftover pulp.

For the Shrimp Jus:
Sweat the shallots, onions, fennel, and carrots with a drizzle of vegetable oil in a large sauce pot over medium heat until soft. Add the shrimp shells and sauté to caramelize. Add the sambuca to deglaze, scraping the bottom of the pan to incorporate. Add the carrot juice and stir. Turn the heat to high and add the saffron, star anise, thyme, and tarragon to the pan. Bring the mixture to a boil and cook until it is reduced by three-quarters.

Meanwhile, blend cantaloupe chunks until smooth. With a chinois, strain the reduced sauce into the bender. Add the butter and blend until it’s well incorporated. Cool the sauce and reserve.