Indulge in a gourmet citrus shrimp salad featuring grapefruit chutney on arugula, topped with a warm, foamy sabayon.
For Carrot Chutney:
For Steamed Shrimp:
Fry the shallots in vegetable oil until they are glace. Add the orange juice, sherry vinegar and ginger syrup; let it concentrate to a syrup. Add the carrots and let it softly heat for 3 to 4 minutes.
Boil the juice of white grapefruits with bay leaves and garlic in a steamer. Keep the juice just under boiling level. Put the shrimp in the steamer and hang it above the grapefruit juice. Put on the lid. Let the shrimp steam for 4-5 minutes until they are almost done, then turn off the heat.
Meanwhile, beat the egg yokes. Set out a pan with a fitting bowl (au bain Marie), fill the bowl one third full of water and bring to a boil. Turn down the heat. Beat the egg yolks with port, juice and shredded peel of red grapefruit in a bowl. Put the bowl on the pan with almost boiling water and keep stirring (5 -7 minutes) until a light and firm foamy sauce appears. Flavor with salt and pepper to taste. Remember to keep stirring, otherwise you will end up with scrambled eggs.
Mix the ruccola with carrots. Fill up cocktail glasses with shrimp, divide rucola and carrot into the glasses, and cover with sabayon.
Makes 4 servings