| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Clprime2 |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Shrimp, peeled and deveined |
|
|
with tail on |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
t |
Minced garlic |
| 1 |
t |
Chopped fresh thyme |
| 1 |
t |
Chopped fresh oregano |
| 3 |
|
Pink grapefruit |
| 1/4 |
c |
Super fine sugar |
| 1/2 |
c |
Pink grapefruit juice |
| 1/2 |
c |
Heavy cream |
| 1/2 |
lb |
Unsalted sweet butter |
| 8 |
|
Masche or watercress |
|
|
Salt and pepper to taste |
| 30 |
|
Fat, 0 Other Carbohydrates |
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'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. Yield: 8 servings Converted by
MC_Buster. Per serving: 2865 Calories (kcal); 172g Total Fat; (54%
calories from fat); 237g Protein; 87g Carbohydrate; 1888mg
Cholesterol; 1726mg Sodium Food Exchanges: 0 Grain(Starch); 32 Lean
Meat; 0 Vegetable; 4 1/2 Fruit; Recipe by: COOKING LIVE PRIMETIME
SHOW #CP0011 Converted by MM_Buster v2.0n.
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