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pamplemousse shrimp and rice salad

selkirk avatar
Recipe by
Lynn Beamer
@selkirk
Wadmalaw Island, SC

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.

yield 6 -8
prep time 1 Hr
cook time 20 Min
method Stove Top

Ingredients For pamplemousse shrimp and rice salad

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

How To Make pamplemousse shrimp and rice salad

  • 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.
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