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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largered grapefruit (about 1 pound each)¼cupextra-virgin olive oil plus 1 tablespoon, divided1tablespoonwhite-wine vinegar1clovegarlic, minced1teaspoonhot sauce, or to taste½teaspoonsalt¼teaspoonground pepper, plus more to taste1-1 1/4 pounds peeled and deveined raw shrimp (16-20 count), tails left on if desired8cupscoarsely chopped romaine lettuce1cupvery thinly sliced red cabbage½cupslivered sweet onion8sprigsfresh cilantro
Cook Mode(Keep screen awake)
Ingredients
2largered grapefruit (about 1 pound each)
¼cupextra-virgin olive oil plus 1 tablespoon, divided
1tablespoonwhite-wine vinegar
1clovegarlic, minced
1teaspoonhot sauce, or to taste
½teaspoonsalt
¼teaspoonground pepper, plus more to taste
1-1 1/4 pounds peeled and deveined raw shrimp (16-20 count), tails left on if desired
8cupscoarsely chopped romaine lettuce
1cupvery thinly sliced red cabbage
½cupslivered sweet onion
8sprigsfresh cilantro
DirectionsWorking over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.Whisk 1/4 cup oil into the large bowl along with vinegar, garlic, hot sauce, salt and pepper.Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing.To serve, toss lettuce, cabbage and onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro.TipsTips: Be sure to use a nonreactive bowl–stainless-steel, enamel-coated or glass–when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.Originally appeared: EatingWell Magazine, January/February 2017
Directions
Working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.Whisk 1/4 cup oil into the large bowl along with vinegar, garlic, hot sauce, salt and pepper.Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing.To serve, toss lettuce, cabbage and onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro.TipsTips: Be sure to use a nonreactive bowl–stainless-steel, enamel-coated or glass–when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
Working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Measure 3 tablespoons juice into a large nonreactive bowl; save the remaining juice for another use.
Whisk 1/4 cup oil into the large bowl along with vinegar, garlic, hot sauce, salt and pepper.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook, stirring, until pink and just cooked through, about 3 minutes. Transfer to a medium bowl and toss with 1 tablespoon of the dressing.
To serve, toss lettuce, cabbage and onion with the remaining dressing in the large bowl. Divide among 4 plates. Top with the shrimp and the grapefruit segments. Season with pepper, if desired, and garnish with cilantro.
Tips
Tips: Be sure to use a nonreactive bowl–stainless-steel, enamel-coated or glass–when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
Originally appeared: EatingWell Magazine, January/February 2017
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Nutrition Facts(per serving)324Calories19gFat16gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
