Shrimp in Grapefruit Sauce
courtesy "The Joy of Cooking" by Irma Rombauer (1931)
Serves: 4 people. Preparation time: 20 minutes.
20 Whole Uncooked Jumbo Shrimp
½ C. Fresh Grapefruit Juice
1 Florida Pink or Ruby Grapefruit
4 t. Sherry Vinegar
4 t. Dijon Mustard
½ C. Extra Virgin Olive Oil
2 Qt. Water
6-10 Ice Cubes
2½ T. Kosher or Sea Salt
Fresh Ground Pepper
For the dressing, strain the grapefruit juice if necessary, into a large bowl and add the vinegar and mustard. Add the olive oil in a slow stream,
continuously whisking to emulsify. Add salt to taste and store in the refrigerator to thicken. Peel, section and chill the grapefruit too.
Peel and devein the shrimp. To cook the shrimp, bring a pot of salted water to a boil. Have a bowl of ice water at the ready. Add
all the shrimp to the boiling water and cook for about 1 minute. Cooking time will depend on the size of the shrimp. Remove the
shrimp from the boiling water as soon as they are cooked and immediately place them in the salted ice water. When completely cool,
quickly remove the shrimp from the water to prevent oversaturation. Pat dry.
To serve, marinate the shrimp in the cold grapefruit dressing for a few minutes. Arrange 5 shrimp on a salad plate. Spoon more
dressing on top and add 2-3 grapefruit segments per serving. Dust with paprika and sprinkle with freshly ground pepper and sea salt.
Chef's Notes - You can always use precooked frozen packaged shrimp as a short cut.
The color of the sauce depends on the mustard and the color of the grapefruit juice.