Recipes

Gulf Shrimp Skewers with Pink Grapefruit and Watercress from Texas chef Robert DelGrande.

Chef Robert Del Grande's Western-style Gulf Shrimp Skewers with Pink Grapefruit and Watercress can be a year-round treat.

Chef Del Grande likes to make this refreshing first course with watermelon instead of grapefruit.

Serves four as an appetizer.

INGREDIENTS:

• 12 very large shrimp (approximately one pound), peeled and deveined, tails left on
• 1 Ruby Red or other pink variety grapefruit
• 12 small wooden skewers
• 2 tablespoon melted butter or olive oil
• 1 bunch watercress, rinsed and dried

For the Spicy Pink Grapefruit Sauce, mix together:

• 2 cloves minced garlic
• 1/4 serrano chile, finely minced, seeds removed if desired
• 4 tablespoon unsalted butter, room temperature
• Pinch salt and pepper

INSTRUCTIONS:

Peel the grapefruit, removing as much of the white pith as possible. Separate 6 sections for the skewers; they should be the same thickness as the shrimp. Cut each section in half crosswise. Reserve some juice for the sauce.

Wrap each shrimp like a "C" around a half section of grapefruit and secure by passing a skewer through the shrimp and the grapefruit. The skewers can be made several hours ahead of time and refrigerated.

Arrange the shrimp skewers on a broiler pan and brush with melted butter or olive oil.

When ready to serve, place the skewers under a preheated broiler for about 5 to 7 minutes or until the shrimp are cooked through.

Arrange the skewers on dinner plates. Spoon some of the Grapefruit Butter Sauce over the shrimp. Garnish with watercress sprigs.

 

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