RECIPES

California Avocado, Poached Shrimp, Grapefruit, Orange, Endive and Chives

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Total Time:

20min

Prep Time:

20min

 California Avocado, Poached Shrimp, Grapefruit, Orange, Endive and Chives

 I love the combination of great domestic shrimp and ripe avocado, two degrees of richness that work well with the foil of citrus. The vinaigrette can be made in advance. What I am getting at is that there is no excuse not to make this salad… it’s so easy and so good.  

Ingredients

Serves: 4
    Vinaigrette
  clove garlic, peeled and lightly smashed
tsp.  Dijon mustard
1/4  cup  olive oil
Tbsp.  white wine vinegar
Tbsp.  freshly squeezed lemon juice
1/2  tsp.  finely chopped fresh tarragon
  As needed  Freshly ground black pepper, to taste
1/2  tsp.  kosher salt
    Poached Shrimp
Tbsp.  kosher salt
Tbsp.  Old Bay® seasoning
Tbsp.  Extra virgin olive oil
lb.  (21-25 count) domestic fresh shrimp, peeled
    Salad
  large ruby red grapefruit. Peeled and segmented
  navel orange, peeled and segmented
  ripe, Fresh California Avocados, peeled, seeded and sliced into ½-in. thick pieces
Tbsp.  freshly squeezed lime juice
  head Belgian endive, thinly slices crosswise
1/2  cup  pulled flat leaf parsley leaves
1/4  cup  minced fresh chives
  As needed  Sea salt, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Use a mason jar with a lid. Place the garlic, mustard, olive oil, vinegar, and lemon juice in the jar and seal with the lid. Shake it vigorously, then remove lid, add the tarragon, black pepper, and salt. Seal and shake it for a moment more, remove the garlic clove, and set aside.
  2. Place a gallon of water in a large pot on the stove over high heat. Add salt, Old Bay seasoning and olive oil to the pot and bring to a boil. When the boil is reached lower the heat to a simmer and add the shrimp. Cook for 3 to 4 minutes and then remove the shrimp from the water and place on ice to cool.
  3. Cut the top and bottom ½ inch off the poles of the grapefruit and orange, then cut away the peel and pith in an arcing knife cut. Remove the fruit segments with a paring knife, carefully cutting the pulp (segment) away from the segment wall. Place the segments in a large salad bowl and add the shrimp.
  4. Place avocado slices into the salad bowl. Immediately gently toss the avocado with the lime juice, shrimp and citrus segments.
  5. Thinly slice the endive lengthwise and add to the salad bowl. Add the parsley and chives, then dress with the vinaigrette to taste, giving it one more shake before adding. I like a fair bit of vinaigrette. Gently toss the ingredients, season with sea salt, and serve.
NUTRITION INFORMATION
PER SERVING

Calories 440; Total Fat 29 g (Sat 3.5 g, Trans 0 g, Poly 3.5 g, Mono 19 g); Cholesterol 230 mg; Sodium 1320 mg; Potassium 870 mg; Total Carbohydrates 19 g; Dietary Fiber 8 g; Total Sugars 8 g; Protein 31 g; Vitamin A 1314 IU; Vitamin C 54 mg; Calcium 130 mg; Iron 3.2 mg; Vitamin D 172 IU; Folate 99 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 25%; Vitamin C 90%; Calcium 15%; Iron 20%

Vinaigrette only: Calories 130; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 10 g); Cholesterol 0 mg; Sodium 280 mg; Potassium 10 mg; Total Carbohydrates 0 g; Dietary Fiber 0 g; Total Sugars 0 g; Protein 0 g; Vitamin A 4 IU; Vitamin C 1 mg; Calcium 3 mg; Iron 0.1 mg; Vitamin D 0 IU; Folate 0 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Hugh Acheson

Chef/owner of three Georgia won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His latest cookbook, THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruit, brings fresh produce to the center of the plate and offers knowledge and the inspiration to consider new directions for how we eat and support our communities through the wonderful world of agriculture. Hugh competed in Bravo’s TopChef Masters, Season 3 and starred as a judge on TopChef, Seasons 9, 10, 11, and 12.

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