Lighten Up with these Grapefruit Recipes from Chef Lynn Crawford
We’re in the home stretch of winter weather and I don’t know about you but I’m tired of the hearty soups and stews that cold weather brings. I am ready to embrace anything light and fresh! And so is Chef Lynn Crawford just returned from the Cayman Islands inspired and happy to cook a three-course meal featuring the Florida grapefruit. Of course, the grapefruit is refreshing, and as Crawford describes it, the perfect “enhancer to salty and spice.” So, lighten up and try these recipes from Crawford!
*Note: if you’re on medication (particularly for cholesterol), please speak to a doctor before consuming grapefruit.
Calypso Shrimp with Florida Grapefruit and Avocado Salad
1 tsp (5 mL) grapefruit zest
3 tbsp (45 mL) grapefruit juice
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) lime juice
Salt and fresh ground pepper, to taste
2 Florida ruby red grapefruits, segmented
1 ripe avocado, diced
3 cups (750 mL) fresh watercress, tough stems removed
1/2 cup (125 mL) fresh cilantro leaves
1/4 cup (60 mL) fresh mint leaves
2 tbsp (30 mL) chopped roasted cashews
3 green onions, chopped
1 habanero pepper, seeded
1 tbsp (15 mL) fresh thyme leaves
2 tsp (10 mL) grapefruit zest
2 tsp (10 mL) kosher salt
1 tsp (5 mL) each brown sugar and ground allspice 1/2 tsp (2 mL) ground cumin
1 tsp (5 mL) fresh ground pepper
2 tbsp (30 mL) vegetable oil (approx)
1 lb (454 g) raw jumbo shrimp, peeled and deveined
Calypso Shrimp: Pulse together onions, habanero, thyme, grapefruit zest, salt, sugar, allspice, cumin and pepper in small food processor. Drizzle in enough oil to form a paste. Coat shrimp with paste and let marinate for 20 minutes.
Grill shrimp over medium high grill, turning once until cooked through, about 5 minutes; keep warm.
Whisk together grapefruit zest and juice, oil, lime juice and season with salt and pepper. Toss grapefruit and avocado with 1 tbsp (15 mL) of the dressing.
Toss remaining dressing with watercress, cilantro, mint and cashews.
Divide shrimp among 4 plates. Spoon grapefruit mixture over top and place watercress mixture on top to serve.
Makes 4 servings.
1 Florida ruby red grapefruit, halved and sliced 1 lemon, sliced
Half a fresh fennel, thinly sliced
1 jalapeno, thinly sliced
4 fresh basil leaves
4 sprigs fresh cilantro
Kosher salt and fresh ground pepper, to taste 6 centre cut skinless salmon fillets
Sesame Brittle, optional (see tip)
1 Florida ruby red grapefruit, scrubbed 1/4 cup (60 mL) extra virgin olive oil
8 thin slices fresh ginger
3/4 cup (175 mL) quinoa, rinsed
1 1/2 cups (375 mL) water
1/2 tsp (2 mL) salt
3 tbsp (45 mL) grapefruit juice
1 tbsp (15 mL) white wine vinegar
2 tsp (10 mL) liquid honey
2 cups (500 mL) baby arugula
2 carrots, finely diced
2 green onions, sliced
1 small jalapeno, seeded and finely diced 1/4 cup (60 mL) fresh cilantro leaves
Quinoa Salad: Using a vegetable peeler, remove outer peel from grapefruit and place in small saucepan. Remove outer pith and cut segments from grapefruit; set aside. Add oil and ginger to saucepan. Warm over medium heat until oil starts to bubble, about 2 minutes. Remove from heat and let stand for 30 minutes. Strain and reserve oil.
Combine quinoa, water and salt in saucepan and bring to boil. Reduce to simmer and cook, uncovered for 15 minutes or until water is absorbed. Let stand 5 minutes. Fluff with fork into a large bowl.
Whisk together grapefruit juice, vinegar, honey and 3 tbsp (45 mL) of the reserved oil. Add to quinoa and season with salt and pepper. Stir in arugula, carrots, onions, jalapeno and cilantro. Fold in reserved grapefruit segments; set aside.
Meanwhile, spread grapefruit, lemon, fennel, jalapeno, basil and cilantro onto parchment paper lined baking sheet. Top with fillets and season with salt and pepper. Roast in preheated 275 F (135 C) until tip of knife inserted in salmon slides easily through and fillet is slightly opaque, about 20 minutes.
Spoon quinoa salad onto plate and top with salmon to serve. Drizzle with any remaining oil and garnish with Sesame brittle, if using.
Makes 6 servings.
Tip: To make sesame brittle, whisk 1 egg white until foamy. Whisk in 3 tbsp (45 mL)
granulated sugar, 1/2 tsp (2 mL) kosher salt, 1/4 tsp (1 mL) each ground fennel and coriander. Stir in 1 cup (250 mL) sesame seeds to coat. Spoon mixture onto parchment paper lined baking sheet in clumps. Bake in preheated 350 F (180 C) oven, stirring occasionally until golden brown, 10 to 15 minutes. Let cool and break into bite size pieces.
1 cup (250 mL) cold buttermilk (approx) Egg wash (see tips)
4 egg yolks
2 tbsp (30 mL) grapefruit zest
1/4 cup (60 mL) grapefruit juice
5 tbsp (75 mL) lemon juice
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) vanilla extract
1/4 cup (60 mL) cold unsalted butter, cut into pieces
Whipped cream (see tips)
2 Florida ruby red grapefruits, segmented Icing sugar (optional)
Grapefruit Curd: Whisk together yolks, grapefruit rind and juice, lemon juice, sugar, salt and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture is thick enough to coat the back of the spoon, about 8 minutes.
Remove from heat and add butter, one piece at a time, stirring until smooth. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap directly on surface; refrigerate until cold.
Whisk flour, sugar, baking powder, soda and salt in large bowl. Cut in butter until fine meal forms. Drizzle in enough buttermilk to bind dough. Turn out onto floured surface and knead gently until combined. Pat out dough to 3/4 inch (2 cm) thick. With round cookie cutter, cut out 3 inch (7.5 cm) biscuits. Gather scraps and cut out more biscuits. Place on parchment paper lined baking sheet and brush with egg wash. Bake in preheated 400 F (200 C) oven for about 15 minutes or until golden.
Split biscuits in half and spoon bottom half with Grapefruit curd. Place grapefruit segments over top and dollop with whipped cream. Cover with top and sprinkle with icing sugar if desired.
Makes 6 servings.
Tips: To make egg wash, whisk together 1 egg with 1 tbsp (15 mL) of milk.
Beat 1 cup (250 mL) 35% whipping cream with 1 tbsp (15 mL) granulated sugar and 1/2 tsp (2 mL) vanilla extract.