Text 32572, 72 rader
Skriven 2013-01-12 07:15:42 av Dave Drum (1:261/38)
Ärende: Gourmet 1366
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp & Avocado Salad w/Grapefruit Vinaigrette
 Categories: Seafood, Fruits, Citrus, Nuts
      Yield: 4 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
    1/4 c  Fresh grapefruit juice
      2 ts Fresh lime juice
    1/4 ts Fine grated peeled fresh
           - ginger
      1 tb Vegetable oil
           Salt & freshly ground pepper

MMMMM---------------------------SALAD--------------------------------
      1    Red grapefruit
      1    White grapefruit
    1/4 c  Hazelnuts; lightly toasted,
           - loose skins rubbed off
      1 tb Unsalted butter
           Salt & freshly ground pepper
      2    Firm-ripe California
           - avocados
      1 ts Fresh lime juice
    1/2 lb Large shrimp; shelled,
           - deveined
      1 tb Vegetable oil
      2 c  Baby spinach
    1/4 c  Trimmed radish sprouts

  Make Vinaigrette: Whisk together vinaigrette ingredients
  with salt and pepper to taste.

  Assemble Salad: Cut peel, including all white pith, from
  fruit with a sharp paring knife and cut segments free from
  membranes. Halve enough grapefruit segments to measure 1
  1/2 cups (reserve any remaining segments for another use).

  Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick
  skillet over moderate heat until foam subsides, then cook
  hazelnuts with salt and pepper to taste, stirring, until a
  shade darker, about 5 minutes. Transfer nuts to paper
  towels to cool, reserving skillet.

  Quarter avocados lengthwise, then pit and peel. Cut
  lengthwise into 1/4-inch-thick slices. Drizzle with lime
  juice and season with salt and pepper.

  Pat shrimp dry and season with salt and pepper. Heat oil
  in skillet over moderately high heat until hot but not
  smoking, then sauté shrimp, turning them, until golden and
  just cooked through, about 3 minutes.

  Toss together spinach, half of grapefruit segments, and
  half of vinaigrette with salt and pepper to taste.

  Arrange avocados and remaining grapefruit on 4 plates and
  top with shrimp, salad, and sprouts. Spoon remaining
  vinaigrette over salad and sprinkle with nuts.

  Gourmet | February 2002

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... Why do you have to be a non-conformist like everybody else?-James Thurber

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