As the weather warms up, we don’t want to spend too much time in the kitchen and we crave fresh, delicious, and simple food. This unusual shrimp salad fits the bill: garlicky, spicy, and with a punch of citrus that complements the flavours very nicely.
I’m not usually known for mixing fruit in savoury dishes, but sometimes I cook by colour. After a long, cold winter in Canada, the meals coming out of my kitchen start to look, and even feel a bit tired. That means that the weather getting warmer also brings a colour injection into my food. I do not claim to seek health benefits by doing a cook by colour diet, I just like bright hues that will make my food look way more appealing and taste more exciting.
This unusual shrimp salad is garlicky and spicy, with a blast of grapefruit that complements the flavours very nicely. I could not resist the beautiful combination that red cooked shrimp, pink grapefruit, green chile and cilantro make on the plate. It is a visually stunning dish, especially if you use fairly large shrimp and leave the tails on.
If we break apart this recipe, we could say it’s a batch of Camarones al Mojo de Ajo, or Garlic Shrimp, with the addition of grapefruit, chiles and cilantro, plus a bit of vinaigrette. Adding a little grapefruit zest to the vinaigrette enhances that somewhat bitter undertone of the grapefruit and pairs beautifully with the shrimp and garlic.
The beauty of this recipe is it can be eaten at room temperature, or even a tiny bit warm. So you don’t have to worry too much about timing here. You can make the dressing well ahead of time, and keep it at room temperature until you are ready to plate. Once you are ready to serve, alternate your shrimp and grapefruit segments on the plate, taking care not to toss them too much, as the segments will fall apart, then drizzle the dressing on top. Serve with a loaf of your favourite baguette to mop up those juices and enjoy!
Ensalada de Camarones con Toronja
Warm Shrimp and Grapefruit Salad
900g medium shrimp, peeled but with tails left intact
3 Tbsp olive oil
4 garlic cloves, minced
2 jalapeño or Serrano chiles (with seeds), thinly sliced crosswise
½ tsp kosher salt
¼ cup grapefruit juice
¾ tsp kosher salt, or to taste
¼ tsp ground pepper
1 tsp grapefruit zest
1/3 cup extra virgin olive oil
4 grapefruits, peeled and cut into segments
¼ cup cilantro leaves
Zest one grapefruit. Reserve 1 tsp zest. Cut pith from grapefruits and work over a bowl to catch any juices as you segment each grapefruit. Set segments aside on a plate. Measure ¼ cup grapefruit juice in bowl and add kosher salt and pepper. Mix well to dissolve salt. Add grapefruit zest and start whisking extra virgin olive oil in a thin stream until dressing is emulsified. Adjust seasoning if needed. Reserve.
Heat medium skillet over medium heat. Add oil and jalapeño or serrano chile and cook for one minute. Add garlic and cook for another minute, until garlic is fragrant, but take care not to burn it. Add shrimp and toss constantly for two minutes, or just until they turn pink. Season with salt and remove to a plate.
On serving platter, arrange grapefruit segments and shrimp and then drizzle dressing over shrimp and fruit. Sprinkle with cilantro leaves and serve immediately with a loaf of warm bread.
Recipe was first published at www.thelatinkitchen.com