Pink Shrimp Citrus Gruyère (Print Version)

Delightful pink shrimp paired with citrus and melted Gruyère cheese in a colorful presentation.

# What You'll Need:

→ Seafood

01 - 1.1 lb large pink shrimp, peeled and deveined

→ Citrus

02 - 2 medium oranges, segmented, plus 1 tsp orange zest
03 - 1 small pink grapefruit, segmented
04 - Juice of 1 lemon

→ Cheeses

05 - 4 oz Gruyère cheese, grated
06 - 1.7 oz ricotta cheese

→ Vegetables & Garnish

07 - 1 small zucchini, thinly sliced into ribbons
08 - 1 small carrot, julienned
09 - 1 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh dill, torn

→ Pantry

11 - 2 tbsp olive oil
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven broiler to high heat.
02 - In a bowl, toss shrimp with 1 tablespoon olive oil, lemon juice, salt, and black pepper.
03 - Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until just opaque. Remove and set aside.
04 - Gently toss orange and grapefruit segments with orange zest and a pinch of salt in a separate bowl.
05 - Steam zucchini ribbons and julienned carrots for 1 to 2 minutes until tender but still crisp. Arrange on a serving platter to create the coral base.
06 - Nestle the sautéed shrimp and citrus segments atop the vegetable base, layering to evoke a vibrant coral reef.
07 - Evenly sprinkle grated Gruyère over the layered ingredients and dot with spoonfuls of ricotta cheese.
08 - Place the platter under the broiler for 2 to 3 minutes until the cheese is bubbly and lightly browned.
09 - Remove from broiler, garnish with chopped chives and torn dill, drizzle with remaining olive oil, and serve immediately.

# Expert Advice:

01 -
  • It tastes elegant but comes together in just 35 minutes, so you can actually cook it on a weeknight.
  • The shrimp stays tender, the cheese gets bubbly and golden, and the citrus keeps everything from feeling heavy.
  • It's naturally pescatarian and gluten-free, so you're not sacrificing flavor for dietary choices.
02 -
  • Don't oversauté the shrimp—they keep cooking under the broiler and rubber shrimp is nobody's favorite food, so pull them at the first sign of firmness.
  • An oven-safe platter is non-negotiable because you need to take this straight from stovetop to broiler without transferring anything.
03 -
  • Segment your citrus over a bowl to catch any juice, then pour that juice into the shrimp marinade—you're extracting extra flavor that costs you nothing.
  • The broiler is fast and unforgiving, so open your oven door and peek after 90 seconds; every broiler is different and you want that golden brown moment, not the burnt one.
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