Winter Shrimp Salad with Fennel and Ruby Grapefruit Recipe

Name: Winter Shrimp Salad with Fennel and Ruby Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1-inch piece of peeled fresh ginger, thinly sliced; 1 medium carrot, thinly sliced; 1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise; 1 medium fennel bulb, tops chopped, bulb halved lengthwise and very thinly sliced on a mandoline; 4 cups water; 2/3 cup Pinot Blanc; Kosher salt; 1 1/4 pounds large shrimp, shelled and deveined; 1 Ruby Red grapefruit; 1/3 cup fresh Ruby Red grapefruit juice; 2 tablespoons extra-virgin olive oil; 2 tablespoons vegetable oil; Pinch of sugar; Freshly ground pepper; 4 ounces spinach leaves, large stems discarded (about 4 cups loosely packed)

Servings: persons

One 1-inch piece of peeled fresh ginger, thinly sliced
1 medium carrot, thinly sliced
1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise
1 medium fennel bulb, tops chopped, bulb halved lengthwise and very thinly sliced on a mandoline
4 cups water
2/3 cup Pinot Blanc
Kosher salt
1 1/4 pounds large shrimp, shelled and deveined
1 Ruby Red grapefruit
1/3 cup fresh Ruby Red grapefruit juice
2 tablespoons extra-virgin olive oil
2 tablespoons vegetable oil
Pinch of sugar
Freshly ground pepper
4 ounces spinach leaves, large stems discarded (about 4 cups loosely packed)

1
In a large saucepan, combine the ginger, carrot, leek, fennel tops, water, wine and 1 tablespoon of salt and bring to a boil.
2
Cover partially and simmer over low heat for 20 minutes.
3
Add the shrimp to the broth in the saucepan, cover and remove from the heat.
4
Let stand at room temperature for 20 minutes.
5
Refrigerate overnight.
6
Mince 2 teaspoons of the grapefruit zest; set aside.
7
Using a sharp knife, peel the grapefruit; be sure to remove all of the bitter white pith.
8
Working over a bowl, cut in between the membranes to release the grapefruit sections.
9
In a medium bowl, whisk the reserved zest and the grapefruit juice with the olive oil, vegetable oil and sugar.
10
Season with salt and pepper.
11
Add the sliced fennel, toss to coat and let stand at room temperature for 15 minutes.
12
Remove the shrimp from the cooking broth and pat dry.
13
Arrange the spinach in the center of 6 plates.
14
Using a slotted spoon, remove the fennel from the dressing and mound over the spinach.
15
Add the shrimp and grapefruit sections to the remaining dressing in the bowl, toss and then arrange around the salad.
16
Drizzle with the remaining dressing and serve.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: One 1-inch piece of peeled fresh ginger, thinly sliced, 1 medium carrot, thinly sliced, 1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise, 1 medium fennel bulb, tops chopped, bulb halved lengthwise and very thinly sliced on a mandoline, and more.

Yes, Winter Shrimp Salad with Fennel and Ruby Grapefruit falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Winter Shrimp Salad with Fennel and Ruby Grapefruit

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