Shrimp Salad with Grapefruit Mayonnaise

Name: Shrimp Salad with Grapefruit Mayonnaise
Prep time: 20 min
Yield: 4 servings
Ingredients: 1 cup grapefruit juice; 2 large egg yolks; 1 Tbsp lemon juice; 2 Tbsp Dijon mustard; 1 cup Mild vegetable oil; Dash salt; 2 dashes angostura bitters; 2 dashes Peychauds bitters; Tabasco sauce to taste; salt and fresh cracked black pepper to taste; 1/2 pound cooked mini shrimp; 6 green onions; 1/4 cucumber; 1/4 red onion; 2 inner stalks celery; 1/3 cup; salt and fresh cracked black pepper to taste; paprika; snipped chives; Lemon wedges

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Shrimp Salad with Grapefruit Mayonnaise

Julie Valencia

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This unique Shrimp Salad with Grapefruit Mayonnaise is light and refreshing, and full of zesty flavor ~ the grapefruit mayonnaise is one of my 30 second miracle recipes!

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Ingredients

Servings

grapefruit mayonnaise

1 cup grapefruit juice any variety
2 large egg yolks it is safest to use pasteurized eggs
1 Tbsp lemon juice
2 Tbsp Dijon mustard
1 cup Mild vegetable oil I used safflower
Dash salt
2 dashes angostura bitters
2 dashes Peychauds bitters
Tabasco sauce to taste
salt and fresh cracked black pepper to taste

shrimp salad

1/2 pound cooked mini shrimp thawed, drained and well dried, if frozen
6 green onions thinly sliced
1/4 cucumber peeled and diced
1/4 red onion minced
2 inner stalks celery plus leaves, minced
1/3 cup or to taste, grapefruit mayonnaise
salt and fresh cracked black pepper to taste

garnish

paprika
snipped chives
Lemon wedges

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Instructions

Put the grapefruit juice into a small sauce pan and bring to a boil. Cook the juice for about 5 -7 minutes, until it has reduced down to about 3 tablespoons. Let cool.
In a large wide mouthed jar, put the egg yolks, grapefruit and lemon juice, mustard, oil, salt, bitters and Tabasco. Add the cooled reduced juice. Insert an immersion blender into the jar, and rest it on the bottom. Turn it on, and then raise the head of the blender slowly. The contents will turn instantaneously into mayonnaise.
Remove the blender and give the jar a good stir. Taste to adjust any of the seasonings.
Keeps well covered in the fridge for a week.
To make the shrimp salad, rinse and dry the shrimp really well. Mix all the ingredients in a bowl, and then add enough of the mayo to coat everything. Mix until thoroughly combined, and then add salt and pepper to taste. Keep chilled until ready to serve.
To make grapefruit bowls, cut each grapefruit in half, and then use a small serrated knife to cut around the inner edge and remove as much of the fruit as possible. Drain any excess juice, and then fill the empty shell with the salad. Garnish with paprika, chives, and lemon wedges.