Name: Shrimp with Orange, Shallots, and Grilled Radicchio
Yield: Serves 4 for lunch or a first course
Cuisine: Italy
Ingredients: 1 cup baby greens, for garnish; A few drops of balsamic vinegar; 1 large radicchio, preferably Treviso, cored and cut into eighths; 4 tablespoons olive oil; 3 teaspoons fresh lemon juice; ½ teaspoon grated orange zest; ⅓ cup orange juice; 1 teaspoon chopped garlic; 2 tablespoons unsalted butter, at room temperature; Salt and freshly ground pepper; 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons finely chopped shallots; 1¼ pounds large shrimp in the shell (about 2 dozen)

Preparation info

Serves
4
for lunch or a first course

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Here’s a colorful dish of marinated shrimp served with a luscious fruity orange and shallot sauce, accompanied by a mound of burnished radicchio and a few drops of your best balsamic vinegar.

My recipe is based on a dish served at the restaurant Franco Rossi in Bologna. The chef confided his personal secret: a white paste composed of shallots ground with butter and olive oil to thicken the sauce.