Chef Way Andrew Carmellini's sauce uses blood oranges, tangelos, clementines and tangerines. He sautés the shrimp separately.
Easy Way Prepare a fast citrus sauce by adding grapefruit juice to the skillet as you cook the shrimp.
More Shrimp Recipes
1 tablespoon fresh lemon juice
1/2 teaspoon harissa or hot sauce
3 tablespoons extra-virgin olive oil
1 large fennel bulb—halved, cored and shaved paper-thin
4 celery ribs, very thinly sliced
2 navel oranges, peeled and thinly sliced crosswise
Salt and freshly ground pepper
1 1/2 pounds shelled and deveined large shrimp
1/2 cup fresh grapefruit juice
2 tablespoons unsalted butter
1 tablespoon snipped chives
How to Make It
In a bowl, whisk the lemon juice and harissa with 2 tablespoons of the olive oil. Add the fennel, celery and orange slices, season with salt and pepper and toss. Transfer the salad to plates.
In a large skillet, heat the remaining 1 tablespoon of olive oil until smoking. Season the shrimp with salt and pepper and add to the skillet. Cook, stirring once, until just pink and curled, about 2 minutes. Transfer the shrimp to a plate.
Add the grapefruit juice to the skillet and cook until reduced by half. Swirl in the butter, then add the chives and shrimp; simmer for 2 minutes, stirring. Top the salad with the shrimp and serve.
Minerally, citrusy Sauvignon Blanc.
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