This recipe for Iron Skillet Shrimp With Grapefruit, from chef Sam Talbot, comes from his new book, “100% REAL: 100 Insanely Good Recipes for Clean Food Made Fresh.”
Iron Skillet Shrimp With Grapefruit
Prep and Cook Time
Hands-on: 20 minutes Total: 20 minutes
- 1 pink grapefruit
- 1/4 cup rice vinegar
- 1 tablespoon fresh lime juice (from 1 lime)
- 2 teaspoons Dijon mustard
- 2 teaspoons raw honey
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup plus 1 tablespoon olive oil
- 1 1/2 pounds peeled and deveined large raw shrimp
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 5 ounces seasonal lettuce or greens (something with bite and body, such as arugula or spinach)
- 1/2 cup loosely packed fresh cilantro leaves
- 1/4 cup thinly sliced red onion
- 1/4 cup lightly toasted hazelnuts (loose skins rubbed off), chopped
1. Using a sharp knife, peel the grapefruit, and remove all pith. Carefully slice the fruit segments from the membrane.
2. Whisk together the vinegar, lime juice, mustard, honey, ginger, and 1/4 teaspoon each of the salt and pepper in a large bowl. Add 1/2 cup of the oil in a slow, steady stream, whisking constantly to combine.
3. Sprinkle the shrimp with the paprika, cumin, and the remaining 1/4 teaspoon each of salt and pepper. Heat the remaining 1 tablespoon oil in a large cast-iron or nonstick skillet over medium. Add the shrimp, and cook just until the shrimp turn pink, about 2 minutes per side.
4. Add the grapefruit, shrimp, greens, cilantro, onion, and hazelnuts to the vinaigrette in the bowl. Toss well.
Reprinted from “100% REAL: 100 Insanely Good Recipes for Clean Food Made Fresh” by Sam Talbot. Copyright 2017. Published by Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, N.Y. All rights reserved.