Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Shrimp - peeled, deveined, With tails left on

  2. 1/2 cup 118ml Extra-virgin olive oil

  3. 1/2 teaspoon 2 1/2ml Minced garlic

  4. 1 teaspoon 5ml Chopped fresh thyme

  5. 1 teaspoon 5ml Chopped fresh oregano

  6. 3 teaspoons 15ml Pink grapefruit (large)

  7. 1/4 cup 49g / 1.7oz Super fine sugar

  8. 1/2 cup 118ml Pink grapefruit juice

  9. 1/2 cup 118ml Heavy cream

  10. 1/2 lb 227g / 8oz Unsalted sweet butter

  11. 8 Masche or watercress Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Marinate the shrimp with the olive oil, garlic, thyme, oregano, for at least an hour up to 24. Peel the grapefruit and cut into segments, lay out on a small sheet pan and top lightly with super fine sugar. Place grapefruit under broiler and cook until golden. In a saucepan, over medium-high heat, reduce the grapefruit juice by 3/4, add the heavy cream and reduce until thick. Remove from the heat and slowly add the butter, constantly whisking and finish with salt and pepper to taste. Grill the shrimp on an open flame, or in a grill pan until done. Plate shrimp (3 per person); alternate with grapefruit segments on the plate. Place masche or watercress in the center of the plate. Drizzle the grapefruit sauce over and serve. This recipe yields 8 servings.


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