California Avocado, Citrus, and Rock Shrimp Salad

California Avocado, Citrus, and Rock Shrimp Salad Recipe - A Flavorful Fusion from the USA

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

Introduction

This California Avocado, Citrus, and Rock Shrimp Salad is a refreshing and flavorful dish that combines the sweetness of citrus fruits with the creaminess of avocado and the spiciness of rock shrimp. It is perfect for a light and healthy meal or as a colorful and impressive appetizer for a dinner party.

History

This recipe is a modern twist on traditional seafood salads, incorporating California avocados and a zesty citrus dressing to create a unique and delicious dish. The combination of flavors and textures in this salad is sure to impress your guests and leave them wanting more.

Ingredients

1.33 cup fresh lemon juice
0.33 cup sugar
4.5 tbsp louisiana hot sauce
3 large cloves finely chopped garlic
As needed salt
2.69 cup olive oil
2 tbsp cayenne pepper
12 bay leaves
6 lb (2.72 kg) peeled and deveined rock shrimp
3 cup finely diced red bell pepper
3 cup thinly sliced green onion
0.75 cup chopped cilantro
2 lb (907 g) and 8 oz, approximately orange sections
3 lb (1.36 kg) approximately ruby grapefruit sections
12 8 oz (227 g) each california avocados
As needed for garnish crisp fried thin blue tortilla strips

How to prepare

Whisk together lemon juice, sugar, hot sauce, garlic, and 2 tsp salt. Whisk in oil; set aside.
Stir 2 tbsp salt, cayenne pepper, and bay leaves into 1.5 gallons of water. Bring to a boil; simmer for 5 minutes. Add the shrimp. Cook the shrimp until they turn pink and opaque, which takes about 1 minute. Spread them on a sheet pan to cool. Do not rinse them with cold water.
Just before serving:
Toss the shrimp with 1.75 cups of the reserved lemon dressing. Fold in bell pepper, onion, and cilantro. Add more salt to taste, if necessary.
For each serving:
To compose the salad, on a serving plate, mound 0.75 cup of shrimp salad on one side of the plate. Thinly slice 0.5 avocado. With a spatula, place it opposite the shrimp, almost touching, and press lightly to fan it out lengthwise toward the shrimp. Arrange 5 orange segments, then 5 grapefruit segments on either side of the avocado and shrimp salad. Drizzle the plate with 1 tbsp of reserved dressing. Scatter with tortilla strips.

Variations

Substitute the rock shrimp with grilled chicken or tofu for a vegetarian option.
Add diced mango or pineapple for an extra burst of sweetness.
Top the salad with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure not to overcook the shrimp, as they can become tough and rubbery.

- Use fresh citrus fruits for the best flavor and juiciness.

- Adjust the amount of hot sauce and cayenne pepper to suit your taste preferences.

- Make sure to toss the shrimp salad with the dressing just before serving to keep it fresh and flavorful.

Serving Suggestions

Serve this salad as a light lunch or dinner, or as an appetizer for a special occasion. It pairs well with a crisp white wine or a citrus-infused cocktail.

Cooking Techniques

Boil the shrimp in a seasoned water bath to infuse them with flavor.

- Use a sharp knife to carefully segment the citrus fruits for a clean and professional presentation.

Ingredient Substitutions

Use any type of shrimp or seafood in place of rock shrimp.

- Substitute lemon or lime juice for the citrus dressing.

- Replace the avocado with diced cucumber or jicama for a different texture.

Make Ahead Tips

Prepare the dressing and shrimp salad in advance, but wait to assemble the salad until just before serving to keep it fresh.

- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Arrange the salad on a bed of mixed greens for a colorful and vibrant presentation. - Garnish the salad with fresh herbs or edible flowers for a decorative touch.

Pairing Recommendations

Serve this salad with a side of crusty bread or garlic toast for a complete meal.

- Pair it with a light and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the shrimp salad in a skillet over low heat, being careful not to overcook the shrimp.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 400 calories, making it a light and satisfying meal option.

Carbohydrates

This salad is a good source of carbohydrates from the citrus fruits and vegetables. Each serving contains approximately 25 grams of carbohydrates.

Fats

The avocado and olive oil in this salad provide healthy fats that are essential for a balanced diet. Each serving contains approximately 20 grams of fats.

Proteins

The rock shrimp in this salad are a lean source of protein, making it a satisfying and nutritious meal. Each serving contains approximately 15 grams of protein.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C from the citrus fruits, vitamin E from the avocado, and iron from the shrimp. It also contains potassium, folate, and fiber from the various ingredients.

Alergens

This recipe contains shellfish (rock shrimp) and tree nuts (avocado). It may also contain gluten if the tortilla strips are not gluten-free.

Summary

Overall, this California Avocado, Citrus, and Rock Shrimp Salad is a nutritious and well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This California Avocado, Citrus, and Rock Shrimp Salad is a delicious and nutritious dish that is perfect for any occasion. With its bright flavors and colorful presentation, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a sunny summer day, and I was visiting my dear friend Maria who lived in California. Maria was a fantastic cook and always knew the best recipes to try.

As I walked into her kitchen, the aroma of fresh citrus fruits filled the air. I could see oranges, lemons, and limes scattered across the counter. Maria had a big grin on her face as she handed me a plate of California avocados, perfectly ripe and ready to be eaten. She told me she was going to make a special salad for lunch and that I was in for a treat.

Maria began by slicing the avocados and arranging them on a bed of mixed greens. She then added juicy segments of oranges and grapefruits, along with some plump rock shrimp that she had sautéed with garlic and olive oil. The colors of the salad were vibrant and inviting, and I couldn't wait to taste it.

As we sat down to eat, Maria told me the story of how she learned to make this delicious salad. She explained that she had discovered the recipe at a farmers market in San Francisco, where a local chef had been selling his creations. Maria had struck up a conversation with the chef and he had generously shared his recipe with her.

Since then, Maria had made the salad countless times, tweaking the ingredients and perfecting the flavors. She had added her own twist by incorporating different types of citrus fruits and experimenting with various seasonings. The result was a refreshing and light salad that was perfect for a hot summer day.

As I took my first bite, I was blown away by the explosion of flavors in my mouth. The creamy avocado paired perfectly with the tangy citrus fruits, while the tender shrimp added a savory element to the dish. It was a symphony of tastes and textures that left me craving more.

After lunch, Maria wrote down the recipe for me on a piece of paper. She told me to share it with my family and friends, so that they too could enjoy this delightful salad. I thanked her profusely and promised to make it for my next dinner party.

Back home, I gathered the ingredients and set to work in my own kitchen. I followed Maria's instructions to the letter, carefully layering the avocados, citrus fruits, and shrimp. I drizzled the salad with a zesty vinaigrette made from lemon juice, olive oil, and a touch of honey.

When I served the salad to my family, they were amazed at how delicious it was. They couldn't believe that such a simple dish could pack such a punch in terms of flavor. My husband declared it one of his favorite salads of all time, and my children eagerly asked for second helpings.

From that day on, the California Avocado, Citrus, and Rock Shrimp Salad became a staple in our household. I made it for every special occasion, from birthdays to holidays, and it never failed to impress. Friends would often ask for the recipe, and I was always happy to share the story of how I learned to make it.

Now, as I sit in my kitchen, surrounded by the memories of all the recipes I have collected over the years, the California Avocado, Citrus, and Rock Shrimp Salad holds a special place in my heart. It reminds me of sunny days in California, of laughter and friendship, and of the joy that comes from sharing a delicious meal with loved ones.

I may have learned this recipe from Maria, but I have made it my own. I have added my own touch to it, just as she did before me. And I know that as long as I continue to cook and create in my kitchen, this salad will always be a part of my culinary repertoire, a reminder of the power of good food and good friends.