Ingredients
- 1/2 cup freshly squeezed grapefruit juice
- 4 teaspoon sherry vinegar
- 4 teaspoon dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/2 cup freshly squeezed grapefruit juice
- 4 teaspoon sherry vinegar
- 4 teaspoon dijon mustard
- 1/3 cup extra-virgin olive oil
- 2 quart water
- 2 1/2 tablespoon kosher salt
- 20 tablespoon whole, deveined shrimp
- 1/2 cup freshly squeezed grapefruit juice
- 4 teaspoon sherry vinegar
- 4 teaspoon dijon mustard
- 1/3 cup extra-virgin olive oil
- 2 quart water
- 2 1/2 tablespoon kosher salt
- 20 tablespoon whole, deveined shrimp
- 8 grapefruit segments
Preparation
Baking Directions:
Irma Rombauer was a St.
Louis widow who self-published "Joy of Cooking" as she struggled to support her family.
With its simple, conversational recipes, the book sold in the millions through the 20th century.
José Andrés notes that this fresh salad, from Rombauer's first edition, is more American and more important than the more famous shrimp cocktail.
To prepare the salad:To make the dressing, strain the grapefruit juice into a large bowl and add the vinegar and mustard.
Add the olive oil in a slow stream, continuously whisking to emulsify.
Add salt to taste and store in the refrigerator.
To cook the shrimp, bring a pot of salted water to boil.
Have a bowl of salted ice water at the ready.
Add the shrimp to the boiling water and cook for about 1 minute (cooking time will depend on the size of the shrimp).
Remove the shrimp from the boiling water as soon as they are cooked and immediately place them in the salted ice water.
When completely cool, quickly remove the shrimp from the water to prevent oversaturation.
To serve, marinate the shrimp in the grapefruit dressing for a few minutes.
Arrange 5 shrimp on a salad plate.
Add 2 grapefruit segments per plate and spoon more dressing on top.
Dust with paprika, and sprinkle with freshly ground pepper and sea salt.
Serve immediately.
