Destination Dish: February Recipe of the Month!
Destination Hotels & Resorts has challenged our chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their restaurant menu that month. The ingredient changes every month, so do the menu items.
February's ingredient is Grapefruit, and T. Cook's Executive Chef Lee Hillson was selected to provide the featured recipe. Enjoy!
Grapefruit and Shrimp Salad
- 1 large, ripe Grapefruit
- ¼ large Red Onion
- 2 oz. Escarole Heart
- 1 oz. Frisee
- 1 large or "U4-sized" shrimp (*can substitute smaller-sized and or add more shrimp if desired)
- 4 oz. melted, un-salted Butter
- Red Wine Vinegar, Kosher Salt and good-quality Extra Virgin Olive Oil to taste
Carefully removed the grapefruit's skin and white pith, then separate the interior fruit into segments. Place segments into mixing bowl with thin slices of red onion, hearts of escarole and frisee greens.
Briefly poach the shrimp in the melted butter, or simply sauteé in butter for a short amount of time. Be sure not to overcook. Add to salad ingredients.
The vinaigrette is prepared separately, using the red wine vinegar, olive oil, and kohser salt, mixed well, and tossed with all of the salad ingredients together at last moment.
"This is a great combination - the tangy, sweetness of the fruit, the slight bitterness from the escarole and frisee, the brightness of the red onion, and the lushness of the olive oil, all come together for a well-balanced bite."
-- T. Cook's Executive Chef Lee Hillson