Contributed By: tiffluu
America's Test Kitchen/ATK
Serves 4 as a light main course
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.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Salads & Dressings
Ingredients
INGREDIENTS
Shrimp
1 Lemon , halved
1 Bay leaf
1 pound Extra-large shrimp (21 to 25 count per pound), peeled and deveined, if necessary
Salad and Vinaigrette
2 Medium pink grapefruits , segmented
1 Avocado (large), pitted, peeled, and cut into 1/2-inch dice
2 tablespoons Fresh lime juice from 1 lime
1/2 teaspoon Honey
1 Inch piece ginger , minced (about 1 1/2 teaspoons)
1/2 teaspoon Table salt
1/4 teaspoon Ground black pepper
1 tablespoon Chopped fresh mint leaves
2 ounces Snow peas , strings removed and cut crosswise into 1/8-inch strips
16 Leaves Bibb lettuce , washed and dried
Preparation
1.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.
2. 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.)
3. 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.
4. 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.
Cook's Notes
Nutrition Information
Calories: 285
;
Total Fat: 9.5g
;
Saturated Fat: 1.5g
;
Polyunsaturated Fat: 1.8g
;
Carbohydrates: 27g
;
Protein: 26g
;
Vitamin A: 3069 IU
;
Vitamin C: 86mg
;
Calcium: 121mg
;
Sodium: 467mg
;
Iron: 5mg
;
Fiber: 11g