6 Healthy grapefruit recipes

Shrimp with grapefruit juice, carrot chutney, rucola and hot sabayon

Serves 4

Ingredients:

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 tbsp. sherry vinegar

1 tbsp. 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 100% 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

Directions:

Carrot chutney:

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.

Shrimp:

Boil the juice of white grapefruit 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.

Sabayon:

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!

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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