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Shrimp with grapefruit juice, carrot chutney, rucola and hot sabayon
8 bunches of carrots, peeled and cut slantwise in slices of 3 mm thick, blanched al dente
2 shallots, finely cut
Juice of 2 Florida oranges
1 tbsp. sherry vinegar
1 tbsp. ginger syrup
For the steamed shrimp:
3-4 big shrimp (Black Tigers) per person, peeled and cut in half, length wise
1 cup white Florida 100% grapefruit juice
2 fresh bay leaves, torn in two
1 clove of garlic, in slices
6 egg yolks
Shredded peel and juice of a red Florida grapefruit
1/4 cup white port
1 little 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
Boil the juice of white grapefruit 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 up the sabayon. Set out a pan with a fitting bowl (au bain Marie), fill the bowl with one third 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, because otherwise, you will end up with scrambled eggs!
Finishing off: Mix the ruccola with carrots. Now, fill up cocktail glasses with shrimp, divide rucola and carrot into the glasses, and cover with sabayon.
up next: nutrition values for 1 cup of pink/red grapefruit juice