Shrimp Salad with Avocado and Grapefruit

Two of my favorite ingredients are shrimp and avocado, so I was sure that I would love this recipe (but I only liked it). ATK published the recipe as part of their collection of “light” recipes; in fact there is not a drop of olive oil added. Instead, they add a bit of the avocado to the blender which gives the final dressing the impression that I added mayonnaise; a classic Shrimp Salad ingredient. Brilliant trick, and they succeed in obtaining a great, healthy dressing without sacrificing flavor. However, the recipe does not realize its full potential. The bitter grapefruit over powers the other flavors. 2 grapefruits are too much, and 1/2 teaspoon of salt was insufficient. But don’t let these criticisms stop you from making this recipe, 3-1/2 stars. Definitely worth the effort of segmenting the grapefruit.

Delicious salad without any added oil

Delicious salad without any added oil

The 10-year-old recipe was poorly written on the website, with a few errors and omissions (I known its like the pot calling the kettle black; but I only do this for fun). Originally the recipe was part of ATK book; “The Best Light Recipe.” I have noticed that their books are not as refined as are the recipes from their magazine.

Issues / Comments:

  1. The recipe as shown on the Cook’s Illustrated website was missing the peppercorns; I discovered by searching the web that it was to include 1/2 teaspoon.
  2. The Cook’s Illustrated website says to but the snow peas crosswise. But later I noticed that their photo shows them sliced lengthwise.
  3. The recipe doesn’t mention anything about collecting the grapefruit juice, but I read far enough ahead in the recipe to segment the grapefruits over a shallow bowl.
  4. Instead of using Bibb lettuce as called for in the recipe, I substituted romaine that I already had in my refrigerator.

Rating: 3-1/2 stars.
Cost: $8.
How much work? Medium.
How big of a mess?  Medium.
Start time 5:00 PM. Dinner time 5:45 PM.

Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:

Shrimp Ingredients:
1 lemon, halved
1 bay leaf
1/2 teaspoon black peppercorns
1 pound shrimp (21 to 25 count per pound)

Salad and Vinaigrette Ingredients:
2 medium pink grapefruits
1 avocado (large)
2 tablespoons fresh lime juice (from 1 lime)
1/2 teaspoon honey
1-1/2 teaspoons minced ginger (from 1″ piece)
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh mint leaves
2 ounces snow peas
16 leaves Bibb lettuce

  1. If necessary, peel and de-vein the shrimp. Add 3 cups of water to a medium saucepan. Cut the lemon in half and squeeze the juice of lemon into the pot, also add the squeezed lemon halves. Add 1 bay leaf and 1/2 teaspoon peppercorns. Bring up to a boil over high burner, and let boil for 2 minutes.
  2. Remove the pan from the burner and add shrimp. Cover; allow to sit off the heat for 8 minutes. Meanwhile prepare a medium bowl filled with ice water.
  3. Empty the shrimp into a colander, immediately moving the shrimp into the ice water, and allow to cool for 3 minutes. Discard lemon halves, bay leaves, and peppercorns. Drain the shrimp and put in a large, dry bowl.
  4. Peel the grapefruit and carefully segment the grapefruit and remove pith, being careful to collect any of the juice (you’ll eventually need 1/4-cup). You can add the grapefruit segments into the bowl with the shrimp as you go.
  5. Add 1/4-cup grapefruit juice (add enough water to equal 1/4 cup) to blender, along with 1/4 of the avocado, 2 tablespoons lime juice, 1/2 teaspoon honey, 1-1/2 teaspoons ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Process in blender until smooth; about 20 seconds. Taste the dressing and adjust with up to an additional 1/2 teaspoon honey and 1/2 teaspoon salt.
  6. Prepare the remaining ingredients, adding to the bowl with the shrimp as you go. Chop 1 tablespoon fresh mint leaves. Cut the snow peas lengthwise into 1/8″-wide strips and remove the strings. Dice the avocado into 1/2″-cubes. Wash and dry the bibb lettuce.
  7. To serve, arrange the lettuce onto 4 serving plates. Add the remaining ingredients to the bowl with the shrimp; top with dressing from blender and carefully toss until evenly coated. Even divide among the 4 plates and drizzle any of the dressing left in the bowl on top of the salad.
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7 Responses to Shrimp Salad with Avocado and Grapefruit

  1. Carolyn Degroot says:

    I love love love your blog/posts. They are fun but
    Also very helpful. Thanks for your great insight and sharing
    Your knowledge.

    Carolyn

    >

  2. Rita says:

    I’m not supposed to eat grapefruit. Do you think orange would be an acceptable substitute in this recipe?

  3. Anonymous says:

    I think everyone will miss Chris on ATK

  4. sue kaye says:

    I love this recipe. It was a perfect ladies day lunch

  5. WireMonkey says:

    I’d also suggest this shrimp salad recipe from Kenji at Serious Eats (formerly of ATK). It also has a nice citrusy freshness and interesting texture from the corn

    http://www.seriouseats.com/recipes/2015/07/quick-easy-shrimp-corn-tomatillo-salad-recipe.html

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