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

Andrew Carmellini
November 2006

Gallery

© Tina Rupp

Recipe Summary

total:
30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

Minerally, citrusy Sauvignon Blanc.

Advertisement
Advertisement