Grapefruit-Butter Sauced Shrimp features a delicious citrus shallot sauce, thickened with butter. It's wonderful served over mashed potatoes!
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Main Course
Keyword: butter sauce, citrus, grapefruit, shrimp
Servings: 2
Author: Parade magazine
Ingredients
Grapefruit-Butter Sauced Shrimp
2tbspbutterdivided
1/2lblarge cleanedraw shrimp
kosher saltto taste
1tbspminced shallotrinse in fine mesh strainer with hot water if strong smelling
3/4c.freshly squeezed grapefruit juiceI used red grapefruit
Sides
2servings prepared mashed potatoesI used Resers Main Street Bistro - Steakhouse Yukon Gold Mashed Potatoes
1 1/4c.frozen peas
1tbspbutter
1tsp.snipped fresh dill
kosher salt and freshly ground black pepperto taste
Instructions
Melt 1 tbsp butter in a medium nonstick skillet over medium-high heat. Add shrimp and season to taste with salt. Cook until opaque, turning once, about 2-3 minutes (you will be heating the shrimp in the sauce which will finish cooking them.) Remove shrimp and keep warm (I put them in a bowl and cover with a plate.)
Saute shallots in the same pan, stirring for about 2-3 minutes. Add grapefruit juice and simmer until reduced to 1/3 - 1/2 cup, about 3-5 minutes. Add shrimp and cook covered for about 1-2 minutes, or until shallots are tender and shrimp is warm.
Take pan off heat and stir in remaining 1 tbsp. butter. Note - Do not add butter while still simmering or else the butter with separate. If desired, season sauce and shrimp with additional kosher salt and freshly ground black pepper and serve over mashed potatoes.
Sides
Heat prepared mashed potatoes according to package directions. It works best to heat the potatoes first because they will retain their heat when covered with foil.
Microwave peas according to package directions. Season with butter, dill and salt & pepper, stirring to combine.