Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pamplemousse shrimp and rice salad

8 Pinches 1 Photo
selkirk avatar
Wadmalaw Island, SC
Updated on Aug 23, 2015

On warm summer evenings in the Carolinas, this aromatic rice salad celebrates the bounty of fresh, bright ingredients. Local shrimp and the abundant fresh fruit, vegetables and herbs make this dish a family favorite as well as a dinner party delight, as a first course or main dish. Note: if meyer lemons not available substitute 1/4 cup fresh lemon juice plus 1/4 cup fresh tangerine juice. May also substitute 2 medium red grapefruit for one large.

prep time 1 Hr
cook time 20 Min
method Stove Top
yield 6-8 serving(s)

Ingredients

  • RICE SALAD
  • 1 cup 1-cup carolina gold or other long grain rice, prepared, cooled, fluffed and set aside at room temperature
  • 1 pound extra large shrimp, peeled, deveined, cooked, split lengthwise and chilled
  • 1 large fresh red grapefruit, supreme, cut each segment in half and place in colander to drain, reserve juice for another purpose.
  • 1 cup sweet corn kernels, cooked on cob, cut off, cooled
  • 1/2 cup diced celery hearts
  • 1/2 cup thinly sliced scallion using both green and white parts
  • 1/4 cup fresh mint leaves, chopped
  • HERBED MEYER LEMON VINAIGRETTE
  • 1 1/2 tablespoons dijon mustard
  • 1 1/2 tablespoons finely minced fresh garlic
  • 1/2 cup fresh meyer lemon juice
  • 1 tablespoon rice wine vinegar
  • 1 cup extra virgin olive oil
  • 1/4 cup fresh dill, chopped
  • - fine sea salt
  • - fresh ground black pepper
  • - fresh greens
  • - fleur de sel

How To Make pamplemousse shrimp and rice salad

  • Step 1
    In large bowl, gently toss rice, shrimp, grapefruit, corn, celery, scallion and mint; set aside. In medium, nonreactive, mixing bowl combine mustard, garlic, lemon juice and vinegar; slowly add olive oil in a thin stream, whisking, until incorporated. Season to taste with salt and pepper. Add 1-cup vinaigrette to rice mixture; toss to combine. Refrigerate at least 1 hour. Line serving plates with fresh greens. Top with 1/2 cup of rice salad. Just before serving, drizzle with extra vinaigrette and a pinch of Fleur de Sel. Garnish with fresh mint or dill sprigs.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes