Shrimp with Grapefruit Juice & Carrot Chutney

Directions

1. Carrot chutney:
2. 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.
3. Shrimp:
4. 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.
5. Sabayon:
6. 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!
7. 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.