Grapefruit And Shrimp With Zippy Cocktail Sauce Recipes

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SHRIMP AND GRAPEFRUIT SKEWERS



Shrimp and Grapefruit Skewers image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 10

2 tablespoons fresh grapefruit juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh mint
1 teaspoon grapefruit zest (1/2 grapefruit)
1/2 teaspoon Calabrian chile paste
1/8 teaspoon kosher salt
1 pound large (size 16-20) shrimp, peeled and deveined
1 grapefruit, peeled and segmented
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil

Steps:

  • For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, chile paste and salt. Set aside to let the flavors marry.
  • For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a "C" shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve.

GRILLED MARINATED SHRIMP WITH ROASTED GRAPEFRUIT



Grilled Marinated Shrimp with Roasted Grapefruit image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 12

2 1/2 pounds shrimp, peeled and deveined with tail on
1/2 cup extra virgin olive oil
1/2 teaspoon minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
3 large pink grapefruit
1/4 cup super fine sugar
1/2 cup pink grapefruit juice
1/2 cup heavy cream
1/2 pound unsalted sweet butter
8 bunchs masche or watercress
Salt and pepper to taste

Steps:

  • 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's, 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.

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