For Carrot Chutney:
- Juice of 2 Florida Oranges
- 8 bunches of carrots, peeled and cut slantwise in 3 millimeter thick slices, blanched al dente
- 2 shallots, finely cut
- 1 tablespoon sherry vinegar
- 1 tablespoon ginger syrup
For Steamed Shrimp:
- 1 cup white Florida Grapefruit Juice
- 3-4 big shrimp (Black Tigers) per person, peeled and cut in half, length wise
- 2 fresh bay leaves, torn in two
- 1 clove of garlic, sliced
- Shredded peel and juice of a red Florida Grapefruit
- 6 egg yolks
- 1/4 cup white port
- 1 small bundle of rucola, washed
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