Avocado, Citrus and Rock Shrimp Salad

Avocado, Citrus and Rock Shrimp Salad Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 5 minutes | Servings: 12

Introduction

The Avocado, Citrus, and Rock Shrimp Salad is a vibrant and refreshing dish that combines the creamy texture of avocados with the sweet and tangy flavors of citrus fruits and the succulent taste of rock shrimp. This salad is perfect for those who appreciate a dish that is not only visually appealing but also packed with a variety of flavors and textures. Whether you're looking for a light lunch option or a sophisticated starter for your dinner party, this salad is sure to impress.

History

The origins of combining seafood with fruit can be traced back to coastal regions around the world, where local cuisines often include the fresh catch of the day paired with tropical fruits. The Avocado, Citrus, and Rock Shrimp Salad is a modern interpretation of these traditional pairings, bringing together ingredients that are widely available and loved. The use of avocados and citrus fruits in salads has gained popularity over the years, especially in Californian cuisine, which is known for its fresh and innovative dishes.

Ingredients

1.33 cups fresh lemon juice
0.33 cups sugar
4.5 tbsp louisiana hot sauce
3 finely chopped garlic cloves
salt - as needed
2.75 cups olive oil
2 tbsp cayenne pepper
12 bay leaves
6 lb (2.72 kg) peeled and deveined rock shrimp
3 cups finely diced red bell pepper
3 cups thinly sliced green onion
0.75 cups chopped cilantro
2.5 lb (1.13 kg) orange sections
3 lb (1.36 kg) ruby grapefruit sections
6 lb (2.72 kg) california avocados
Crisp fried thin blue tortilla chips - as needed for garnish

How to prepare

In a bowl, whisk together lemon juice, sugar, hot sauce, garlic, and 2 tsp of salt.
Whisk in oil and set aside.
Stir 2 tbsp of salt, cayenne pepper, and bay leaves into 1 and a half gallons of water.
Bring the mixture to a boil and let it simmer for 5 minutes.
Add the shrimp to the pot.
Cook the shrimp until they turn pink and opaque, which should take about 1 minute.
Spread the cooked shrimp on a sheet pan to cool. Do not rinse with cold water as the peeled rock shrimp will absorb water quickly.
Chill the shrimp.
Toss the chilled shrimp with 1 and three-quarters cups of the reserved lemon dressing.
Fold in bell pepper, onion, and cilantro.
Add more salt to taste, if needed.
On one side of the plate, mound 0.75 cup of the shrimp salad.
Thinly slice half an avocado.
Place the sliced avocado on the opposite side of the plate, almost touching the shrimp. Gently press it down to fan it out lengthwise towards the shrimp.
Arrange 5 segments of orange and 5 segments of grapefruit on either side of the avocado and shrimp salad.
Drizzle the plate with 1 tbsp of the reserved dressing.
Garnish the plate with tortilla strips.

Variations

For a vegetarian version, replace the rock shrimp with grilled tofu or chickpeas. You can also experiment with different citrus fruits, such as tangerines or blood oranges, for a unique twist on the classic recipe.

Cooking Tips & Tricks

To ensure the best flavor and texture for your salad, use ripe but firm avocados. When cooking the shrimp, be careful not to overcook them, as they can quickly become tough. Chilling the shrimp immediately after cooking will help maintain their succulent texture. For the citrus segments, use a sharp knife to remove the peel and white pith, releasing the pure fruit segments without any bitter parts.

Serving Suggestions

This salad can be served as a standalone dish for a light and refreshing lunch or as a starter for a more elaborate dinner. It pairs beautifully with crisp white wines or citrus-infused sparkling water for a complete dining experience.

Cooking Techniques

The key techniques in this recipe include boiling and chilling the shrimp to perfection, as well as carefully segmenting the citrus fruits to ensure they are free from any bitter pith. Mastering these techniques will result in a dish that is both visually appealing and delicious.

Ingredient Substitutions

If rock shrimp are not available, you can substitute them with other types of shrimp or even crab meat. For a lower-calorie dressing, replace some of the olive oil with vinegar or citrus juice.

Make Ahead Tips

The citrus segments and dressing can be prepared ahead of time and stored in the refrigerator. Assemble the salad just before serving to maintain the freshness and texture of the ingredients.

Presentation Ideas

Serve the salad on a large platter with the ingredients artfully arranged to showcase the vibrant colors. Garnish with additional cilantro leaves and a sprinkle of cayenne pepper for an extra pop of flavor and color.

Pairing Recommendations

This salad pairs wonderfully with a crisp Sauvignon Blanc or a light and fruity Rosé. For a non-alcoholic option, consider a sparkling citrus water or a freshly brewed iced tea with a hint of lemon.

Storage and Reheating Instructions

This salad is best enjoyed fresh and does not store well once assembled. However, the individual components can be stored separately in the refrigerator for up to two days. Reassemble the salad just before serving for the best taste and texture.

Nutrition Information

Calories per serving

Each serving of this salad is relatively low in calories, making it an excellent choice for those looking to enjoy a flavorful meal without overindulging. The exact calorie count will depend on the serving size and specific ingredients used, but it is designed to be a lighter option.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the sugar used in the dressing and the natural sugars found in the citrus fruits. The total carbohydrate content will vary depending on the exact serving size but expect it to be moderate, making this salad a good option for those monitoring their carbohydrate intake.

Fats

The majority of the fats in this salad come from the avocados and olive oil, both of which are rich in heart-healthy monounsaturated fats. These fats are beneficial for cardiovascular health and can help to lower bad cholesterol levels. The overall fat content is balanced, making this dish a nutritious choice.

Proteins

Rock shrimp are an excellent source of lean protein, making this salad a satisfying and muscle-friendly option. Protein is essential for building and repairing tissues, and incorporating seafood like rock shrimp into your diet is a delicious way to meet your daily protein needs.

Vitamins and minerals

This salad is a powerhouse of vitamins and minerals, thanks to the variety of fruits and vegetables used. Avocados are rich in vitamin K, folate, and potassium, while citrus fruits provide a generous dose of vitamin C, essential for immune function. The bell peppers and green onions add additional vitamins and antioxidants, making this dish not only delicious but also incredibly nutritious.

Alergens

The primary allergen to be aware of in this recipe is shellfish, due to the inclusion of rock shrimp. Those with a shellfish allergy should avoid this dish or substitute the shrimp with a non-allergenic protein source. The recipe is otherwise free from common allergens like nuts, dairy, and gluten, making it suitable for a wide range of dietary preferences.

Summary

Overall, the Avocado, Citrus, and Rock Shrimp Salad is a nutritious and balanced dish that provides a good mix of proteins, healthy fats, and essential vitamins and minerals. It's low in carbohydrates and calories, making it an excellent choice for those looking to maintain a healthy diet without sacrificing flavor.

Summary

The Avocado, Citrus, and Rock Shrimp Salad is a delightful dish that combines the creaminess of avocados, the tanginess of citrus fruits, and the succulence of rock shrimp in a harmonious blend of flavors and textures. With its nutritional benefits and visually appealing presentation, this salad is sure to become a favorite for any occasion.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Avocado, Citrus and Rock Shrimp Salad. It was a warm summer day, the sun shining brightly through the kitchen window as I flipped through an old cookbook that had been handed down to me from my own grandmother. As I turned the pages, a vibrant photograph caught my eye - a colorful salad bursting with fresh flavors and ingredients that I had never combined before.

Intrigued, I read through the recipe, taking note of the avocado, citrus fruits, and succulent rock shrimp that were used to create this delectable dish. The ingredients seemed simple enough, but the combination was so unique and enticing that I knew I had to try it for myself.

I immediately set out to gather the necessary ingredients, making a trip to the local market to select the ripest avocados, juiciest citrus fruits, and freshest rock shrimp I could find. As I carefully prepared each component of the salad, I couldn't help but think back to all the recipes and cooking techniques I had learned over the years.

Growing up, my mother and grandmother had taught me the art of cooking, passing down family recipes and sharing their own kitchen wisdom. I had always been an eager student, soaking up every tip and trick they had to offer, and experimenting with my own creations along the way.

One of my fondest memories was learning how to make a traditional shrimp and avocado salad from my grandmother. She had learned the recipe from a dear friend who had traveled to Mexico and brought back the flavors of the region with her. The salad was a simple yet delicious combination of succulent shrimp, creamy avocado, and zesty citrus dressing, and it quickly became a staple in our family gatherings.

As I prepared the Avocado, Citrus and Rock Shrimp Salad, I couldn't help but feel a sense of nostalgia for those moments spent in the kitchen with my grandmother. Her patience and love for cooking had inspired me to explore new flavors and techniques, and I knew that this salad would be a fitting tribute to her legacy.

Once the salad was assembled, I took a moment to admire the vibrant colors and textures before taking my first bite. The combination of creamy avocado, juicy citrus, and tender rock shrimp was a symphony of flavors that danced on my taste buds, bringing back memories of summers spent with family and friends.

As I savored each bite, I knew that this recipe would become a cherished favorite in my own collection. It was a dish that brought together the best of all worlds - fresh ingredients, bold flavors, and a touch of nostalgia that reminded me of the love and laughter shared around the dinner table.

In the years that followed, I continued to make the Avocado, Citrus and Rock Shrimp Salad for special occasions and gatherings, sharing the recipe with friends and family who were equally enchanted by its unique blend of flavors. Each time I prepared the salad, I felt a connection to my grandmother and the generations of women who had come before me, passing down the gift of cooking and sharing in the joys of good food.

And so, as I sit here now, surrounded by my own grandchildren and sharing the story of how I learned to make this beloved recipe, I am reminded once again of the power of food to bring us together, to nourish both body and soul, and to create lasting memories that will be treasured for years to come. For me, the Avocado, Citrus and Rock Shrimp Salad is more than just a dish - it is a testament to the love and legacy of those who came before me, and a reminder of the joy that can be found in a simple meal shared with the ones we hold dear.