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!
2large egg yolksit is safest to use pasteurized eggs
1Tbsplemon juice
2TbspDijon mustard
1cupmild vegetable oilI used safflower
dash salt
2dashes Angostura bitters
2dashes Peychauds bitters
Tabasco sauce to taste
salt and fresh cracked black pepper to taste
shrimp salad
1/2poundcooked mini shrimpthawed, drained and well dried, if frozen
6green onionsthinly sliced
1/4cucumberpeeled and diced
1/4red onionminced
2inner stalks celeryplus leaves, minced
1/3cupor to taste, grapefruit mayonnaise
salt and fresh cracked black pepper to taste
garnish
paprika
snipped chives
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.