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Citrus-Crusted Shrimp with Ginger & Star Fruit*

Serves 4

12 large shrimp
2 lemons, zested, juiced
2 limes, zested, juiced
1 jalapeño pepper, diced
1 T white peppercorns, crushed
2 T brown sugar
1 tsp olive oil
1 tsp sliced fresh ginger
2 star fruit, sliced crosswise
2 oz chardonnay

Peel shrimp and butterfly them by cutting lengthwise, so each shrimp opens like a book and lies almost flat. Don’t cut them in half. Combine lime and lemon zest, jalapeño, and peppercorns; set aside. Combine lemon and lime juice with brown sugar in a small saucepan and simmer until 3 T are left. Add the zest mixture. Cook for 1 more minute and remove from heat. Moisten with olive oil and let cool. Press the mixture onto both sides of the butterflied shrimp, then sear each shrimp in olive oil. Cook for 1 minute; add star fruit and ginger, Add the chardonnay and swirl it around in the pan for a few seconds. Serve immediately.

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