Ocean-inspired dish with pink shrimp, citrus segments, and melted Gruyère cheese, layered over tender vegetable ribbons.
# What You Need:
→ Seafood
01 - 1.1 lb large pink shrimp, peeled and deveined
→ Citrus
02 - 2 medium oranges, segmented
03 - 1 tsp orange zest
04 - 1 small pink grapefruit, segmented
05 - Juice of 1 lemon
→ Cheeses
06 - 4 oz Gruyère cheese, grated
07 - 1.7 oz ricotta cheese
→ Vegetables & Garnish
08 - 1 small zucchini, thinly sliced into ribbons
09 - 1 small carrot, julienned
10 - 1 tbsp fresh chives, finely chopped
11 - 1 tbsp fresh dill, torn
→ Pantry
12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Set oven broiler (grill) to high heat in preparation for finishing the dish.
02 - In a bowl, combine shrimp with 1 tablespoon olive oil, lemon juice, salt, and pepper; toss to coat evenly.
03 - Heat a skillet over medium-high heat. Sauté shrimp for approximately 2 minutes per side until just cooked through. 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 carrot for 1 to 2 minutes until tender yet crisp. Arrange evenly on an oven-safe platter to create the coral base.
06 - Nestle sautéed shrimp and citrus segments strategically among the vegetable base to mimic a coral reef appearance.
07 - Evenly sprinkle grated Gruyère over the assembled ingredients. Add small dollops of ricotta cheese atop the arrangement.
08 - Place the platter under the broiler for 2 to 3 minutes, or 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.
