This recipe originated from my good friend (and high school chum) Chef Barb. Of course, Chef Barb is now a famous stock wheeler and dealer so she gets to just cook for fun now. Regardless, her Pittsburgh Shrimp was truly inspirational. I hope this version inspires you!
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- 1 orange, seeded and sectioned
- 1 grapefruit, seeded and sectioned
- Juice of 1 lemon
- 1 Tbs butter
- 1 Tbs fresh chopped thyme
- 1 Tbs fresh chopped oregano
- ½ cup white wine
- ½ cup seafood stock
- 1 Tbs Doc’s piri-piri or other hot sauce
- 4-6 large fresh sea scallops
- 1 dozen 12-16 count shrimp
- ¼ cup diced red pepper
- Chopped chive for garnish
Heat the butter in a medium saucepan over medium heat. Add the citrus and cook until the sections have broken down. Run the citrus mixture through a sieve and return the liquid to the pan. Discard the pith. Add the herbs, wine and stock. Bring to a boil and reduce by half. Reduce the heat to poaching temperature (between 160-180 degrees). Poach the shrimp and scallops in the liquid for several minutes until just about done, and then remove. Bring the remaining liquid back up to a boil and reduce by about 1/3, until thickened. Spoon the sauce over the seafood, garnish and serve.