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–+ servings

Wilted Savoy with Shrimp and Grapefruit Salad

Servings 4

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp freshly grated ginger
  • 2 large cloves garlic, minced
  • 4 green onions thinly sliced, white/light green and dark green parts divided, extra for garnish
  • 2 lbs peeled and deveined raw shrimp
  • 1.5 lbs Savoy cabbage, trimmed, cored, and thinly sliced  
  • 1 cup cilantro, chopped
  • 1 ruby grapefruit, sliced in rounds, peel removed
  • 1 tbsp ruby grapefruit, sliced in rounds, peel removed
For Sauce
  • ¼ cup hoisin sauce
  • 2 tbsp reduced-sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
Garnish
  • Green slices of the green onion
  • Broiled grapefruit 

Instructions

  • For the sauce, in a mixing cup, combine the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Stir well and set aside.
  • Preheat broiler.
  • Arrange the sliced rounds of grapefruit on a broiler-safe pan. Sprinkle each grapefruit slice with coconut palm or brown sugar. Broil for 5-7 minutes or until sugar is melted. Remove from oven and set aside.
  • In a large pot, over medium heat, add the vegetable oil, grated ginger, and minced garlic. Stir together and cook for 2 minutes. Add the sliced green onions and cook for another 2 minutes.
  • Add the raw shrimp to the pot and cook for 5-7 minutes or until the shrimp is cooked through and pink. Timing depends on the size of your shrimp. Once the shrimp is cooked, remove it from the pot using a slotted spoon, place it in a large bowl, and set aside.
  • Add the thinly sliced savoy cabbage to the pot. Stir well to incorporate all the bits at the pot's bottom. Adjust heat as needed to prevent burning. Cover the pot and let cook for 5 minutes. Remove the lid and stir well. The savoy cabbage should be wilted but still firm. Cook until desired tenderness.
  • Add only half of the hoisin sauce mixture to the cooked cabbage, and stir to combine.
The Assemble
  • On a large serving platter, add half of the cabbage mixture to the platter. Top and arrange with half of the cooked shrimp. Note: Juices will have accumulated at the bottom of the shrimp bowl. Only use the shrimp leaving the juices to prevent a soggy salad.
  • Top the platter with the remaining wilted cabbage and the rest of the cooked shrimp.
  • Sprinkle the platter with the remaining sliced green onions and top with the broiled grapefruit slices.
  • Drizzle with the remaining hoisin sauce mixture or serve on the side.
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