Florida Grapefruit Salad with Seared Shrimp
Chef Holly Peterson, Chef Consultant and Owner of Sea Star Sea Salt in Napa Valley, CA
Makes 4 servings
8 baby potatoes
3 Florida grapefruits
1 small fennel bulb (to yield about a cup, thinly sliced)
4 tablespoons fresh pomegranate seeds
2 sprigs of tarragon
1 head of radicchio
1 tablespoon extra virgin olive oil
12 jumbo shrimp (peeled and de-veined)
2 tablespoons red wine vinegar
1 teaspoon salt
2 cloves garlic, minced
2 tablespoons and 1 teaspoon extra virgin olive oil
Prep time: 1 hour
Cook time: 30 minutes
Cook potatoes in boiling salted water until very tender. While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl. Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavor. Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing shrimp. Thinly slice the fennel and cucumber. Peel and cube the avocado and persimmon. Peel seeds from the pomegranate. Pluck individual tarragon leaves from the stem. Tear the radicchio into medium-sized pieces. Set all ingredients aside.
In a hot sauté pan, sear shrimp in one tablespoon of olive oil. Cook the shrimp approximately one or two minutes on each side. Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients together, toss and serve.
Nutrients per serving: 508 calories (32% calories from fat), 29 g protein, 59 g carbohydrates, 11 g fiber, 19 g total fat (sat 0 g, mono 11.8 g, poly 2.7 g), 635 mg sodium, Vitamin A 30% DV, Vitamin C 196% DV, Calcium 14% DV, Iron 26% DV
Analysis from NutritionData.