Shrimp and Grapefruit Salad
- Prenatal pick
- Easy recipes
This salad, featuring grapefruit, is loosely based on a number of similarly flavoured Southeast Asian salads.
Ingredients
- 3 grapefruits
- 1/4 cup (60 mL) peanut or vegetable oil
- 4 cloves garlic, thinly sliced
- 3 tbsp (45 mL) rice or cider vinegar
- 1 tbsp (15 mL) fish sauce
- 1 to 3 tsp (5 to 15 mL) minced hot peppers
- 3/4 tsp (4 mL) granulated sugar
- 1/4 tsp (1 mL) white pepper
- 1 lb (500 g) cooked peeled deveined shrimp
- 1 head Boston lettuce
- 1/4 cup (60 mL) dry-roasted peanuts, coarsely crushed
- 2 green onions, finely sliced
- 1/4 cup (60 mL) loosely packed fresh mint (or 2 tsp/10 mL dried)
- 1/4 cup (60 mL) fresh coriander (optional)
Preparation
Cut off peel and remove pith from grapefruits. Over bowl, cut out sections from between membranes. Drain, reserving sections and ΒΌ cup (60 mL) of the juice.
In small skillet, heat oil over medium heat; cook garlic until golden, 1 to 3 minutes. Strain through fine sieve over heatproof bowl. Let cool, reserving oil and garlic separately.
Whisk together reserved grapefruit juice, vinegar, fish sauce, hot peppers, sugar and pepper; gradually whisk in reserved oil. (If using dried mint, add to dressing.) Chill in freezer for 5 minutes.
On serving plate, arrange grapefruit sections and shrimp over lettuce leaves; spoon dressing over top. Scatter peanuts, reserved garlic and green onions over salad. Cut mint leaves into fine strips; sprinkle over salad along with coriander (if using).
In small skillet, heat oil over medium heat; cook garlic until golden, 1 to 3 minutes. Strain through fine sieve over heatproof bowl. Let cool, reserving oil and garlic separately.
Whisk together reserved grapefruit juice, vinegar, fish sauce, hot peppers, sugar and pepper; gradually whisk in reserved oil. (If using dried mint, add to dressing.) Chill in freezer for 5 minutes.
On serving plate, arrange grapefruit sections and shrimp over lettuce leaves; spoon dressing over top. Scatter peanuts, reserved garlic and green onions over salad. Cut mint leaves into fine strips; sprinkle over salad along with coriander (if using).
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