Shrimp with Grapefruit Juice & Carrot Chutney

Shrimp with Grapefruit Juice & Carrot Chutney

  • Prep: 20 min
  • Cook Time: 25 min
  • Total: 45 min
  • Serving: 4


  • Carrot chutney:
  • 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 tablespoon sherry vinegar
  • 1 tablespoon 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 grapefruit juice
  • 2 fresh bay leaves, torn in two
  • 1 clove of garlic, in slices
  • Sabayon:
  • 6 egg yolks
  • Shredded peel and juice of a red Florida grapefruit
  • 1/4 cup white port
  • 1 little bundle of rucola, washed


  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.


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