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Shrimp Salad with Grapefruit, Mint and Caramelized Shallots
Sustainable Seafood Recipe
This refreshing Vietnamese inspired salad is adapted from Becky Selengut's newest book, Good Fish
. Full of lots of fresh vegetables and herbs, it's the perfect entrée for a warm summer evening. Begin the meal with purchased spring rolls, and for a refreshing dessert, top scoops of coconut sorbet with slices of sweet mango.
Most shrimp from the U.S. and Canada are "Good Alternatives
" though there are a few standout "Best Choices
," including wild-caught pink shrimp from Oregon, spot prawns from Canada and the U.S., and Thai shrimp and prawns farmed in recirculating systems.
- (Serves 4)
- Coarse kosher salt and black peppercorns
- 1 pound unpeeled shrimp
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh grapefruit juice
- 1 tablespoon Asian fish sauce, such as nam pla
- 1 teaspoon soy sauce
- 1 teaspoon Asian chile sauce, such as Sriracha
- 1 teaspoon sugar
- 1 large firm but ripe avocado, peeled, pitted, cut into 1/3-inch cubes
- 1/4 cup grated carrot (about 1 medium)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- 1/3 cup thinly sliced shallots
- 1 grapefruit (preferably Ruby Red)
- 1 head butter lettuce
- 1/4 cup coarsely chopped salted dry roasted peanuts
- 1/4 cup mint leaves, stacked and thinly sliced
Fill a large saucepan half full with water, season generously with salt and a few pepper corns and bring to a boil. Add the shrimp, making sure they are submerged. Remove from the heat, cover and let stand until just opaque in the center, about 4 minutes. Drain the shrimp, then peel and devein.
Mix the lime juice, grapefruit juice, fish sauce, soy sauce, chile sauce and sugar in a large bowl. Add the shrimp, avocado, carrot and cilantro and mix to coat. Season to taste with salt then cover and refrigerate for 30 minutes to 1 hour.
Heat the oil in a medium skillet over medium-high heat. Add the shallots and cook until deep brown and crisp, stirring frequently, about 5 minutes. Cool.
Cut the peel and white pith from the grapefruit. Cut the grapefruit crosswise into ½-inch wide rounds and remove any seeds. Slice into 1/2-inch wide strips then cut crosswise into 1/2-inch cubes. Sprinkle lightly with salt.
Line a platter or individual plates with lettuce leaves. Spoon the grapefruit over the lettuce. Spoon the shrimp salad over, drizzling with any dressing in the bottom of the bowl. Sprinkle with the shallots, peanuts and mint and serve.
Hint from the Chef
- Look for Asian shrimp sauce and chile sauce at Asian markets or in the Asian section of the grocery store.
Most shrimp from the U.S. and Canada are "Good Alternatives" and wild-caught shrimp from the U.S. Gulf of Mexico are also a "Good Alternative." There are a few standout "Best Choices," including wild-caught pink shrimp from Oregon, spot prawns from Canada and the U.S., and Thai shrimp and prawns farmed in recirculating systems.
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