Herby Citrusy Shrimp with Crusty Bread

Valentine’s Day is in TWO days, and if you don’t have your reservation booked yet, you may need to cook dinner. May I suggest you make my Herby Citrusy Shrimp with Crusty Bread! It is seriously so simple, and it is packed with so much complex flavor. Also, it only takes 20 minutes from start to finish (including prep!), which makes it perfect to throw together at the last minute.

I seriously love this dish. It is full of tangy, briny, and herby flavors and is to die for on crusty bread, which truly makes it sing. If you can’t have bread, rice will do the trick.

Let me know in the comments if you try this one out. Happy Valentine’s Day!! :)

Prep Time: 5 minutes | Cook Time: 15 minutes

Serves: 4

Ingredients:

• 1 large pink grapefruit

• 2 tbsp capers, drained 

• 4 tbsp unsalted butter 

• 1 lb raw shrimp, thawed if frozen (I prefer the frozen wild Argentinian shrimp from TJ’s) 

• 1/2 tsp kosher salt 

• 1/2 tsp freshly ground pink peppercorns (substitute 1/4 tsp black pepper if you can’t access this, but it is worth finding the pink peppercorns because they add a citrusy sweet touch to the dish) 

• 1 tbsp each of finely chopped dill, parsley, and chives 

• 1 ciabatta baguette, cut into thin slices 

Method:

1. Before you begin cooking the shrimp, prep the grapefruit. Remove the peel and cut the grapefruit into slices. Juice each slice into a small bowl, and then use your fingers to slide the meat off the fruit into the bowl. You should have both small pieces of the fruit and juice in the bowl. Add the capers to the grapefruit and mix to combine. Set aside for now. 

2. Place a large skillet over medium heat. Add the butter and melt it down. 

3. Once the butter is melted and sizzling a bit, add the shrimp. Cook on one side for 1-2 minutes, or until they start to become pink around the edges. Saute in the butter for an additional 2 minutes. 

4. Add the grapefruit and caper mixture and stir to combine. Add the salt and ground pink peppercorns and continue to stir for about 1-2 minutes. You do not want to overcook the shrimp, and the acidity from the juice speeds up this process. 

5. Cut the heat and stir in the chopped herbs. 

6. Toast the thinly sliced ciabatta baguette until crisp but still easy to bite into. I use a toaster oven, but if you're using a conventional oven, arrange the slices on a baking sheet and bake at 350°F, checking frequently until they reach your preferred level of toastiness.

7. To serve, scoop the shrimp onto a piece of crusty bread and enjoy!