Poached Shrimp with Avocado and Grapefruit Salad

Poached Shrimp with Avocado and Grapefruit Salad

4 whole jumbo shrimp (with shells still on…the head optional!)
½ teaspoon whole peppercorns
½ teaspoon sea salt
1 bay leaf
½ teaspoon of Old Bay Seasoning
½ lemon, cut into wedges
water

1 Hass avocado, diced
1 sweet grapefruit
½ red bell pepper, diced
2 tablespoons red onion, diced
½ cup of cucumber, diced
1 cup pea shoots
toasted sesame seeds
3 tablespoons extra virgin olive oil, Tuscan variety
3 tablespoons white wine vinegar
salt and pepper to taste
1 teaspoon shallots, minced
½ teaspoon Dijon mustard

In a medium size pot, bring peppercorns, sea salt, bay leaf, Old Bay Seasoning, and lemon wedges to a boil.  Add the shrimp, and turn and flip the shrimp while cooking.   Watch closely, this cooking time is brief.  It will only take about 2 minutes or less for the translucent meat of the shrimp to turn opaque white.  Remove immediately and set out to cool.

In a medium bowl, combine avocado, bell pepper, red onion, and cucumber. Cut off ends of the grapefruit with a serrated knife.  Turn the grapefruit on end and cut away the peel and white pith edge exposing the internal fruit.  Becareful not to cut away too much.  Hold the grapefruit in the palm of your hand and with the serrated knife, cut down the membrane edges to the center core of the grapefruit.  Cut on both sides of each segment to release the segment from the membrane.  Do this for all segments.  Arrange the segments in a spiral on two dinner plates.  Divide the avocado mixture between the two plates.  Divide the pea shoots between the plates and create a small pile on the side.  Add two shrimp to each plate.  Combine the olive oil, vinegar, salt and pepper, Dijon, and shallots and whisk.  Drizzle dressing on the two salads.  Sprinkle with the toasted sesame seeds.

Comments

  1. Karen Brunett says:

    This looks yummy; love grapefruit and avocados:–))

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