• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsNatrium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon fresh lemon juice

  2. 1/2 teaspoon harissa or hot sauce

  3. 3 tablespoons extra-virgin olive oil

  4. 1 large fennel bulb-halved, cored and shaved paper-thin

  5. 4 celery ribs, very thinly sliced

  6. 2 navel oranges, peeled and thinly sliced crosswise

  7. Salt and freshly ground pepper

  8. 1 1/2 pounds shelled and deveined large shrimp

  9. 1/2 cup fresh grapefruit juice

  10. 2 tablespoons unsalted butter

  11. 1 tablespoon snipped chives

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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