Saffron Shrimps with Pink Grapefruit
Easy Healthy Meal Recipe
Are you looking for a light meal that’s healthy, quick to make and mucho delicious?
Well, search no more, you have found it!
I created this recipe based on François Chartier‘s principles to match molecular harmonies together. And it works perfectly!
The delicate flavor of the saffron and shrimps, is totally in tune with the flavor of the pink grapefruit.
As you probably saw in the video, I do possess a pretty good quantity of saffron. You know, that spice that cost an arm and a leg at the grocery store? Well, I had the chance to buy mine in Bali, during our vacation trip in Indonesia in 2014.
And boy, did I think I was making a deal!
When I came back, after reading more about saffron, I quickly realized that I had been a victim of a scam.
The reason being that harvesting the crocus stigmas (female reproductive part of the flower) can only be made manually. It actually takes 210,000 stigmas to harvest 1 pound of saffron, which is the equivalent of a football field in space for crocus flowers to grow. Can you imagine?!
My saffron probably has crocus petals inside it, used as a filler, but is that the end of the world? On the other hand, if it has food colorings or additives to make those petals look like stigmas, then, that’s a bummer.
Either way, this recipe is really yummy, make it real saffron or not.
Serve it with lots of leafy greens, a few additional grapefruit segments and a 4-ingredients vinaigrette, you’ll be all set. A real gourmet’s delight! See below the actual recipe that you can print or save using Yumprint.
- 1 bag of uncooked shrimps 21-25 (from 21 to 25 shrimps per pound)
- 1/3 cup sesame seeds
- 1 garlic clove, finely chopped
- 1 tablespoon american saffron (or 1 pinch of real saffron)
- 1/2 pink grapefruit (organic if possible) for its zest and segments
- Juice of the other 1/2 pink grapefruit
- 8 big mushrooms, sliced and cut in half
- Roasted sesame oil, raw and organic
- In a large pan, on medium/high heat, roast your sesame seeds until they are golden brown. It will intensify the taste. Be extra careful as they can burn very quickly. Put aside.
- Melt some coconut oil (you could also use avocado oil) to saute your mushrooms for about 5 minutes.
- Add your chopped garlic, cook for 2 more minutes.
- Add your shrimps, grapefruit juice, grapefruit zest and mix well.
- Cover and cook until shrimps lose their grey color. Lower heat.
- Add the grapefruit segments and sesame oil. The oil needs to avoid high heat (go less than 110°C/230°F, as it can develop glycotoxins (toxicity), which are bad for your health and highly inflammatory for the human body (as per Dr.Seignalet, a french doctor that tested anti-inflammatory foods on 115 diseases - and 91 of them answered positively)
- Add 2/3 of the sesame seeds, mix well and serve.
- Top your plates with additionnal sesame seeds and serve with a nice spinach/leafy greens salad and my easy 4-ingredients vinaigrette (see below for link). Add some grapefruit segments to your salad and eat like a caveman!
- To see a video of this recipe : https://youtu.be/o3aXCuM67Cs
- To get the easy 4-ingredients vinaigrette recipe : http://thegourmetconfession.com/healthy-salad-dressing-4-ingredients