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.
From Chef on Call columnist and former restaurateur David Hagedorn.
Tested by Jill Grisco.
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