Poached Shrimp Salad with Avocado and Grapefruit

Poached shrimp serving of mixed greens makes an incredible, normally light feast, however as well lean forms frequently abandon us needing more. We needed to build up a delightful yet sound serving of mixed greens including delicate shrimp and a reciprocal blend of crisp foods grown from the ground. To poach the shrimp, we made a delightful poaching fluid called a court-bouillon with chilly water, lemon juice, sugar, salt, peppercorns, and a cove leaf, at that point conveyed the blend to a delicate stew over medium warmth. Only 10 minutes on the stove in addition to a 2-minute rest off the warmth gave us consummately cooked, delicate shrimp implanted with the unobtrusive kind of the soup. A blend of tart ruby-red grapefruit, rich avocado, and an intense dressing with ginger, nectar, and Dijon mustard gave our shrimp plate of mixed greens an adjust of sweet, tart, and tart flavors. In the event that your grapefruit tastes particularly tart, add ¼ teaspoon more nectar to the dressing. On the off chance that you are short on grapefruit juice, substitute water. for the healthful data for this formula. See the sidebar that takes after the formula.



ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed


cup lemon juice, spent halves reserved (2 lemons)


tablespoon sugar


teaspoon whole black peppercorns


teaspoon salt


bay leaf



red grapefruit


small shallot, minced


tablespoon lime juice


teaspoons extra-virgin olive oil


teaspoon grated fresh ginger


teaspoon honey


teaspoon Dijon mustard

Salt and pepper


avocado, cut into ½-inch pieces


ounce snow peas, strings removed, sliced thin on bias


tablespoon minced fresh mint


head Bibb lettuce (8 ounces), leaves separated

1. FOR THE SHRIMP: Combine shrimp, 2 cups cold water, lemon juice, reserved lemon halves, sugar, peppercorns, salt, and bay leaf in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until opaque throughout, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees). Off heat, cover saucepan and let shrimp sit in broth for 2 minutes.

2. Meanwhile, fill large bowl halfway with ice and water. Drain shrimp, discarding lemon half and spices. Immediately transfer shrimp to bowl of ice water to stop cooking and let sit until fully chilled, about 5 minutes. Remove shrimp from ice water and pat dry with paper towels.

3. FOR THE SALAD AND VINAIGRETTE: Cut away peel and pith from grapefruit. Working over

bowl, use paring knife to slice between membranes to release segments. Reserve 2 tablespoons juice; discard any extra.

4. Whisk reserved grapefruit juice, shallot, lime juice, oil, ginger, honey, mustard, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add chilled shrimp, grapefruit segments, avocado, snow peas, and mint and gently toss to combine. Season with salt and pepper to taste. Divide lettuce leaves among individual plates or arrange on serving platter. Spoon shrimp mixture over lettuce and drizzle with any dressing left in bowl. Serve.


Poached Shrimp Salad with Avocado, Orange, and Arugula

for the nutritional information for this recipe.

Substitute 1 whole orange for grapefruit and grapefruit juice and 3 ounces baby arugula for Bibb lettuce. Reduce amount of honey to ¼ teaspoon.