Shrimp, Avocado and Grapefruit Remoulade 2.000

Renee Comet

Jun 13, 2007

Pretty much any fish or seafood can be used instead of shrimp: Mussels, lump crabmeat, salmon, tuna or scallops would all work well. Make the remoulade ahead of time (up to 2 days), but don't put the salad together until just before guests arrive; otherwise, the avocado will turn brown and the acid from the grapefruit will make the seafood chewy.

Serve in martini glasses.

Servings: 2 - 4

Yield: Makes 4 appetizer servings or 2 main-course servings

  • For the remoulade
  • 1/3 cup nonfat Greek yogurt, such as Fage brand
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon Old Bay Seasoning
  • 1/4 teaspoon smoked paprika, plus more for garnish (optional)
  • 3 Peppadew peppers (from a jar)
  • 1/2 teaspoon sugar
  • 2 tablespoons finely chopped chives, plus more for garnish (optional)
  • For the salad
  • 5 1/2 ounces cooked shrimp, cut into bite-size pieces if necessary
  • Flesh from 1 medium avocado, cut into 1-inch cubes
  • 1 large grapefruit, peeled and segmented
  • 1/2 cup hearts of palm, cut into 1/2-inch-wide half-moon slices


For the remoulade: Blend all ingredients except the chives in a mini-food processor or blender for 30 seconds. Use a spoon to incorporate the chives. Refrigerate until ready to use.

For the salad: Dress the shrimp, avocado, grapefruit and heart of palm slices with the remoulade. Divide into individual servings; garnish with paprika and the chopped chives, if desired.

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Recipe Source

From Chef on Call columnist and former restaurateur David Hagedorn.

Tested by Jill Grisco.

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