Shrimp Salad with Avocado and Grapefruit
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 4 as a light main course
Ingredients
Shrimp
1 lemon, halved1 bay leaf 1 teaspoon whole black peppercorns 1 pound extra-large shrimp (21 to 25 count per pound), peeled and deveined, if necessarySalad and Vinaigrette
2 medium pink grapefruits, segmented (juice reserved)1 avocado (large), pitted, peeled, and cut into ½-inch dice2 tablespoons fresh lime juice from 1 lime½ teaspoon honey 1 inch piece ginger, minced (about 1 ½ teaspoons)½ teaspoon table salt ¼ teaspoon ground black pepper 1 tablespoon chopped fresh mint leaves 2 ounces snow peas, strings removed and cut crosswise into ⅛-inch strips16 leaves Bibb lettuce, washed and driedBefore You Begin
If the shrimp have large veins, remove them. Taste the grapefruit; if it is especially tart you can add an additional 1/2 teaspoon honey to the dressing. This recipe is from our cookbook The Best Light Recipe.
Instructions
- To poach the shrimp: Place 3 cups water in a medium saucepan. Squeeze the juice of both lemon halves into the water; add the squeezed halves to the water, and add the bay leaf and peppercorns. Bring to a boil over high heat and boil for 2 minutes. Remove the pan from the heat and add the shrimp. Cover and let stand off the heat for 8 minutes. Have ready a medium bowl filled with ice water.
- Drain the shrimp into a colander, discarding the lemon halves, bay leaves, and peppercorns. Immediately transfer the shrimp to the ice water to stop the cooking and chill, about 3 minutes. Drain the shrimp and transfer them to a large dry bowl; refrigerate until needed. (The shrimp can be refrigerated for up to 2 days.)
- To prepare the vinaigrette: Place the reserved grapefruit juice in a 1/4 cup measure. If necessary, add enough water to equal 1/4 cup. Puree the juice, 1/4 of the avocado, the lime juice, honey, ginger, salt, and pepper together in a blender until smooth.
- To serve, remove the bowl of chilled shrimp from the refrigerator and add the grapefruit, mint, snow peas, and remaining 3/4 of the avocado. Pour the dressing over the mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp mixture. Drizzle each salad with any dressing left in the bowl.
Time
45 minutesYield
Serves 4 as a light main courseIngredients
Shrimp
1 lemon, halved
1 bay leaf
1 teaspoon whole black peppercorns
1 pound extra-large shrimp (21 to 25 count per pound), peeled and deveined, if necessary
Salad and Vinaigrette
2 medium pink grapefruits, segmented (juice reserved)
1 avocado (large), pitted, peeled, and cut into ½-inch dice
2 tablespoons fresh lime juice from 1 lime
½ teaspoon honey
1 inch piece ginger, minced (about 1 ½ teaspoons)
½ teaspoon table salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh mint leaves
2 ounces snow peas, strings removed and cut crosswise into ⅛-inch strips
16 leaves Bibb lettuce, washed and dried
Ingredients
Shrimp
1 lemon, halved
1 bay leaf
1 teaspoon whole black peppercorns
1 pound extra-large shrimp (21 to 25 count per pound), peeled and deveined, if necessary
Salad and Vinaigrette
2 medium pink grapefruits, segmented (juice reserved)
1 avocado (large), pitted, peeled, and cut into ½-inch dice
2 tablespoons fresh lime juice from 1 lime
½ teaspoon honey
1 inch piece ginger, minced (about 1 ½ teaspoons)
½ teaspoon table salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh mint leaves
2 ounces snow peas, strings removed and cut crosswise into ⅛-inch strips
16 leaves Bibb lettuce, washed and dried
Ingredients
Shrimp
1 lemon, halved
1 bay leaf
1 teaspoon whole black peppercorns
1 pound extra-large shrimp (21 to 25 count per pound), peeled and deveined, if necessary
Salad and Vinaigrette
2 medium pink grapefruits, segmented (juice reserved)
1 avocado (large), pitted, peeled, and cut into ½-inch dice
2 tablespoons fresh lime juice from 1 lime
½ teaspoon honey
1 inch piece ginger, minced (about 1 ½ teaspoons)
½ teaspoon table salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh mint leaves
2 ounces snow peas, strings removed and cut crosswise into ⅛-inch strips
16 leaves Bibb lettuce, washed and dried
Why This Recipe Works
With our shrimp, avocado, and grapefruit salad recipe we wanted to produce a salad featuring properly cooked shrimp. We modified the classic poaching technique to address the delicacy of the shrimp. We brought the poaching liquid to a boil, turned off the heat, and then added the shrimp and covered the pot. This gave the shrimp enough time to pick up flavor from the poaching liquid but, without any direct heat, there was no danger of overcooking. We choose to combine the shrimp with avocado, snow peas, and grapefruit sections, finding that with the fatty avocado, we didn't need to add any extra oil to the vinaigrette.
Before You Begin
If the shrimp have large veins, remove them. Taste the grapefruit; if it is especially tart you can add an additional 1/2 teaspoon honey to the dressing. This recipe is from our cookbook The Best Light Recipe.
Instructions
- To poach the shrimp: Place 3 cups water in a medium saucepan. Squeeze the juice of both lemon halves into the water; add the squeezed halves to the water, and add the bay leaf and peppercorns. Bring to a boil over high heat and boil for 2 minutes. Remove the pan from the heat and add the shrimp. Cover and let stand off the heat for 8 minutes. Have ready a medium bowl filled with ice water.
- Drain the shrimp into a colander, discarding the lemon halves, bay leaves, and peppercorns. Immediately transfer the shrimp to the ice water to stop the cooking and chill, about 3 minutes. Drain the shrimp and transfer them to a large dry bowl; refrigerate until needed. (The shrimp can be refrigerated for up to 2 days.)
- To prepare the vinaigrette: Place the reserved grapefruit juice in a 1/4 cup measure. If necessary, add enough water to equal 1/4 cup. Puree the juice, 1/4 of the avocado, the lime juice, honey, ginger, salt, and pepper together in a blender until smooth.
- To serve, remove the bowl of chilled shrimp from the refrigerator and add the grapefruit, mint, snow peas, and remaining 3/4 of the avocado. Pour the dressing over the mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp mixture. Drizzle each salad with any dressing left in the bowl.
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