Citrus Crusted Shrimp with Ginger Starfruit A
Submitted by jmcrisp
Seared butterflied shrimp coated in a caramelized lemon-lime zest crust with jalapeno and white pepper, finished with starfruit, ginger, and a rum pan sauce. A show-stopping tropical appetizer.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minTwelve large shrimp, butterflied and crusted in citrus, seared hard, and hit with rum at the last second. That’s the whole play, and it works every time.
The crust starts with lemon and lime zest mixed with diced jalapeno and crushed white peppercorns, bound together by a reduced citrus-brown sugar syrup that caramelizes on contact with the hot pan.
Starfruit slices and fresh ginger added right at the finish bring a tropical sweetness that balances all that heat and acid.
Kitchen Tips
- Reduce the citrus juice down to just 3 tablespoons. This concentrated syrup is what holds the crust together.
- White peppercorns have a sharper, more floral heat than black. Crush them coarsely for the best texture.
- The rum will flame briefly in a very hot pan. Keep your face and sleeves clear, and let the alcohol burn off naturally.
- Serve immediately. These shrimp are at their best the moment they leave the pan.
Ingredients
Directions
The zest is the colored part of the lemon and lime rind.
Use a vegetable peeler to remove it, then chop it finely.
Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat.
Don’t cut them in half.
Combine lemon and lime zest, jalapeno, and white peppercorns and set aside.
Combine lemon and lime juice with brown sugar in a small saucepan and simme until 3 tablespoons are left.
Add the salt and zest mixture.
Cook for one more minute and remove from heat.
Moisten with 1 tablespoon olive oil and l cool.
Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil.
Cook for one minute, then add the starfruit and ginger.
Add the rum, swirl it around in the pan for a few seconds, and serve.
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