Saute of Shrimp with Bergamot Infusion Recipe

Name: Saute of Shrimp with Bergamot Infusion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium papayas peeled, diced; 1 teaspoon red onion minced; 1 teaspoon cilantro chopped; 1/2 teaspoon black pepper; 84 each shrimp peeled, deveined; 4 each sweet red bell peppers roasted; 3 cups water hot; 60 each asparagus; 2 each oranges zest and juice; 6 ounces olive oil; 2 tablespoons ginger root; 2 tablespoons shallots minced; 5 cups court bouillon; 3 cups couscous; 1 ounce olive oil

Servings: persons

1 medium papayas peeled, diced
1 teaspoon red onion minced
1 teaspoon cilantro chopped
1/2 teaspoon black pepper
84 each shrimp peeled, deveined
4 each sweet red bell peppers roasted
3 cups water hot
60 each asparagus
2 each oranges zest and juice
6 ounces olive oil
2 tablespoons ginger root
2 tablespoons shallots minced
5 cups court bouillon
3 cups couscous
1 ounce olive oil

1
Prepare the papaya salsa first to allow falvors to combine.
2
Place papaya, lime zest and juice, red onion, cilantro and black pepper into small mixing bowl; stir and allow to marinate until service.
3
Start by cleaning the Mexican shrimp.
4
Reserve the shells to utilize in another recipe.
5
Next roast and peel the red bell peppers.
6
Cut them into large pointed strips about 1 inch wide and reserve for service.
7
Steep the Earl Grey tea bags in hot water and allow the flavor to extract until time for deglazing.
8
Prepare asparagus, oranges, ginger root and shallots.
9
Bring court bouillon to boil.
10
Add couscous and olive oil.
11
Cover and remove from heat.
12
In 2 12 inch saute pans heat olive oil.
13
Saute the ginger, shallots and shrimp together.
14
Sear shrimp 2 minutes and turn over.
15
Add asparagus and roasted pepper.
16
Deglaze with the Earl Grey tea, add the orange zest and juice; reduce for 2 minutes.
17
Place a timbale mold of couscous at top of entree plate.
18
Place a melange of shrimp, asparagus and red pepper around base of plate and baste with tea sauce.
19
Accompany with a tablespoon of papaya salsa next to the couscous.
20
Serve immediately.

2879

kcal

Calories

Fat

Carbs

536

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium papayas peeled, diced, 1 teaspoon red onion minced, 1 teaspoon cilantro chopped, 1/2 teaspoon black pepper, and more.

Yes, Saute of Shrimp with Bergamot Infusion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saute of Shrimp with Bergamot Infusion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions