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Servings
4Ingredients
Indulge in a gourmet citrus shrimp salad featuring grapefruit chutney on arugula, topped with a warm, foamy sabayon.
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
For Sabayon:
- Shredded peel and juice of a red Florida Grapefruit
- 6 egg yolks
- 1/4 cup white port
- 1 small bundle of rucola, washed
Instructions
For Carrot Chutney:
- 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.
For Shrimp:
- 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.
For Sabayon:
- Meanwhile, beat the egg yolks. 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.
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