Shrimp Salad with Grapefruit Mayonnaise
User Reviews
5
10 reviews
Excellent
-
Prep Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Shrimp Salad with Grapefruit Mayonnaise
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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
grapefruit mayonnaise
- 1 cup grapefruit juice any variety
- 2 egg it is safest to use pasteurized eggs, large yolks
- 1 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1 cup vegetable oil I used safflower, mild
- salt Dash
- 2 Angostura bitters dashes
- 2 Peychauds bitters dashes
- Tabasco sauce to taste
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
shrimp salad
- 1/2 pound Shrimp thawed, drained and well dried, if frozen, mini, cooked
- 6 green onions thinly sliced
- 1/4 cucumber peeled and diced
- 1/4 red onion minced
- 2 celery plus leaves, minced, inner stalks
- 1/3 cup or to taste, grapefruit mayonnaise
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
garnish
- paprika
- chives snipped
- lemon wedges
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.
Notes
- You can find pasteurized eggs with the regular eggs. I use Safest Choice Eggs
- mayonnaise adapted from Cooking for all Seasons
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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