Cabbage & Grapefruit Salad with Sautéed Shrimp
Prep Time: 10 mins
Total Time: 20 mins
Serves: 4
Provided By: Marcus Samuelsson
Ingredients
SALAD:
o 1/2 cup dry-roasted peanuts garbanzos?
o 1 2-inch piece of ginger
o juice of 2 limes
o 2 canned sardines, chopped
o 1 garlic clove, minced
o 1 green chili, seeds and ribs removed
o 1/4 cup soy sauce
o 1/4 cup peanut oil (EVCO?)
o 1 1/2 teaspoons sesame oil (macadamia nut oil?)
o 3 scallions, trimmed and chopped
o 1 tablespoon sesame seeds
o 1/2 head Napa cabbage, shredded (about 8 cups)
o 2 grapefruit, peel and whole pith removed and segments sliced from membranes, juice reserved
o 2 pink grapefruit segments
SHRIMP:
o 12 pieces cleaned large shrimp
o salt
o pepper
o 2 tablespoons olive oil
Directions
Combine the peanuts (garbanzo?) beans and ginger in a medium sauté pan and sauté over high heat until the peanuts (garbanzos?) begin to turn golden brown, about 30 seconds.
Add the lime juice, sardines, garlic, chilies, soy sauce, peanut oil, and sesame (extra virgin coconut and or Macadamia nut?) oil.
Bring to a simmer. Remove the pan and transfer contents to a large bowl.
Add the shredded cabbage and toss well.
To cook shrimp, heat large sauté pan on high heat with olive oil.
Season shrimp with salt and pepper.
Reduce heat to medium and add shrimp. Cook about 2 minutes on each side or till opaque in color.
Just before serving, stir the scallions and sesame seeds into the peanut garbanzo mixture.
Fold in the grapefruit segments and juice.
Serve immediately.
