Recipe: Sautéed Pink Key West Shrimp with Citrus Sauce & Endive Salad by Chef Jean-Pierre Leverrier (Bistro Chez Jean-Pierre), Palm Beach, FL

Recipe and photo courtesy of Bistro Chez Jean-Pierre

Sauteed Pink Key West Shrimp with Citrus Sauce and Endive Salad

All Phases (if limited quantity of oil, See Note)

Serves six

Ingredients:

24 pink U-10 shrimp (10 per pound) (peeled, deveined, tail on)

1 tablespoon canola oil

For the sauce:

2 ounces lime juice

2 ounces orange juice

2 ounces lemon juice

1 tablespoon Dijon mustard

Salt, to taste

½ cup blended oil (25% olive, 75% vegetable; reduced for weight-loss purposes)

1 shallot, minced

1 tablespoon orange zest

1 tablespoon lemon zest

1 tablespoon lime zest

2 tablespoon chopped cilantro

½ cup diced tomato

2 tablespoon chopped cilantro

For the salad:

5 endives, chopped finely

1 cup vinaigrette (mix together ¼ cup sherry vinegar and ¾ cup olive oil)

3 tablespoons orange juice

2 tablespoons chopped chives

1 shallot minced

pinch of salt

Instructions:

1. For the sauce, combine the lime juice, orange juice, lemon juice, mustard, and salt in a bowl and whisk together.
2. Slowly whisk in the oil; add the shallot, zests, diced tomato, and cilantro. Reserve this mixture and set aside.
3. To prepare shrimp, heat a nonstick sauté pan until hot but not smoking, add the canola oil, then add the shrimp being careful not to overcrowd the pan.
4. Sear for 2 minutes on one side without disturbing, turn the shrimp over, and cook for 2 more minutes.
5. Season with a little salt, turn the heat off, and add the citrus sauce.
6. For salad, combine all the salad ingredients in a bowl and toss to mix well.
7. Set a little mound of endive salad in the middle of each of six plates. Arrange four shrimp on each plate, and spoon the citrus sauce over them.
8. Serve.

Note: I suggest reducing the amount of oil as much as possible to cut the calories, and this may be made for 8 people, (3 shrimp each), and would thus make it a suitable meal for all phases.