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Grilled Citrus Shrimp Over Spinach Leaves
| Always get the freshest ingrediants you can find!! |
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Always try and buy the freshest ingrediants you can find...Do not settle for convience
when you are shopping for produce such as fruits and vegetables... The key to this dish is the ripeness and the freshness
of the citrus fruits.
| Lemons, Grapefruits, Oranges |
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The First Step for this dish is to take your lemons, grapefruit, and oranges cutting them into quarter inch wedges. Once
you have your assortment of citrus fruit cut into wedges, you than remove the fruit from its skin. Try to get the sharpest
knife possible, and cut as close to the skin of the fruit as possible. Doing this will ensure the fruit to maintain its
shape while you are sauteeing them in the butter and oil. See below illustration for an example.
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| Cut as close as possible to the skin of the fruit. |
Once you have finished cutting all of your citrus, Transfer each piece into its own
staging bowl. Layering the fruit one piece at a time. This is done for two reasons. Once the fruit
is cut from its skin, it is very delicate, you want to preserve the shape as much as possible, always remembering The Goomba
Grill's cardinal rule Presentation is Everything. Secondly, layering the fruit will allow some of the citrus to drain to the
bottom of the bowl. This will be used for a frinishing marinade once the dish is ready to be served.
| Layer The Fruit One Piece At A Time |
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The Shrimp
The next Three Steps are a little tricky but definitly worth the trouble. When buying your Shrimp
Chef Darren and Chef Vincent suggest having the Shrimp already cleaned, pealed and devained. It just makes life
easier. Once you have the Shrimp home, run under cool water in a strainer to clean. Then with a sharp knife cut down
the back of the shrimp almost all the way through, by doing this you will allow the shrimp to butterfly when sauteed, making
your presentation of this dish even better. Once all the shrimp are butterflied remove the tails from the shrimp and
put back in the strainer.
Let's Sautee
Now that all of the preparation is complete for this dish, it's time to sautee.
You will need 4 tablespoons of butter and 4 tablespoons of olive oil. Melt the butter with the olive oil in a large
skillet over a low heat. Becareful the melting process when mixed with the oil takes literally seconds, if you are not
attentive when doing this step you will burn the butter and possibly your skillet.
Next toss in your shrimp cooking for 3-4 minutes. You will know your shrimp is
done when their tails curl in. Once they are cooked remove from the skillet and place in a bowl. Now add your
citrus into the skillet, make sure you save that juice from your citrus Don't Throw It Away.. Gently stir the citrus
to heat through.
Once the Citrus is heated through pull from the flame and place in same bowl as your shrimp.
Take your baby spinach and wash through under cold water shaking off excess, Place two cups of spinach on each serving
plate. With tongs take your Citrus and arrange on top of Spinach separating the different colors. Remember Presentation
Is Everything... Finally Take your shrimp and with a spoon place
on top of the citrus snuggling them between the fruit and the spinach.......
Once this complete serve....
Don't forget your Citrus Marinade..... Once the plates are served, drizzle
the Citrus Marinade on top of your entree right in front of your guests. This serves really no purpose to the flavor...
However it is a perfect finishing touch to this light entree.... You will dazzle your guests and have them begging for more....
A nice Chilled Zinfandel would go wondefully with this summery meal...For choices on just the right Zinfandel visit
us at The Goomba Cellar......
This Recipe is for you Rose.....
Bon Appetite
Chef Darren and Chef Vincent.
Were Simply The Best
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