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Presented by Chef|Activist Timothy Groody
Yield: Four Servings
16 peeled & deveined shrimp
1 cup celery root slices, ribbons or dice
1 grapefruit segmented
¼ cup crushed roasted peanuts
1 tsp chopped ginger
1 T plum sauce
1 tsp soy sauce
1 tsp lime juice
1 tsp chiffonade mint
salt and pepper
2 T peanut oil
Heat a saute pan over medium heat. Add oil and season shrimp with salt and pepper. Add shrimp and cook over low heat till pink on both sides, but not cooked through. Do not cook shrimp on high heat, this will make them tough. Place grapefruit in a bowl. Add ginger and celery root. Toss to soften. Add peanuts, plum sauce, soy sauce and lime juice. Toss and finish cooking the shrimp. The shrimp do not need to be cooked al the way. Slightly under is better. They will carry over cooking. Pour over grapefruit and toss. Divide on 4 plates. Serve and Enjoy!!!!!
