The Chew: Grilled Shrimp On Grapefruit Salad – A Man, A Pan, A Plan
As part of the A Man, A Pan, A Plan segment Michael Symon invited audience member Hakim Chandler to the floor of The Chew. It was Michael Symon’s job to teach him how to cook grilled shrimp on grapefruit salad. After all, every man should be able to cook for his mother on Mother’s Day. Or very pregnant wife. Or mother-in-law. Or whatever woman means something to him.
Sensei Michael Symon’s first lesson to Hakim, who mentioned that his problem is that the food he cooks comes out bland, is how to add flavor to a dish. There are three ways to add flavor to any meal:
- Extra virgin olive oil
- Fresh herbs
His next lesson is how to make grilled shrimp on grapefruit salad.
The Chew: Grilled Shrimp On Grapefruit Salad Recipe
- 12 Shell-on Jumbo Shrimp
- Salt and Freshly Ground Pepper
- Olive Oil
- 1/2 cup Bulgur Wheat
- 2 cups Water
- 3 Lemons (juice and zest)
- 1/2 cup Extra Virgin Olive Oil
- 3 cups Chopped Flat-Leaf Parsley
- 1/4 cup Chopped Green Onion
- 1/2 cup Chopped Mint Leaves
- 3 Grapefruit (segmented and cut into thirds)
Since lesson one is to season your food, when making grilled shrimp on grapefruit salad the first step is season the shrimp with olive oil and salt. Then just throw them on the grill. You’re done with the shrimp until it’s time to take them off the grill and serve them.
Put the tabbouleh salad in a bowl, then dump in segmented grapefruits. Zest your lemon into this mixture. There’s actually more flavor on the outside of a lemon than on the inside. But you’re taking from both anyway because the next step is to cut the lemon in half and juice the lemon into the bowl. Throw in some sliced scallions too.
Next chop up the parsley and add that to the bowl along with the extra virgin olive oil. Stir that big bowl up and once properly mixed, serve it on a place topped by the shrimp.