Circulaire actuelle Co-op Food - Valable à partir du 16.05 au 14.08 - Page n° 19

Les produits de cette circulaire

rice grill pot bowl fruit slice shrimp water avocado lettuce

GRILLED PRAWN & GRAPEFRUIT WRAPS % cup 1tsp 2 tbsp Ztsp 3 tbsp % cup 2tsp 11b % cup 2 stalks 1 1 2 stalks 1head % bunch HELLMAN’S Mayonnaise grapefruit zest small clove garlic, very finely chopped water salt white wine vinegar or rice vinegar CO-OP GOLD PURE Grapefruit & Pink Peppercorn Vinaigrette & Marinade CO-OP GOLD PURE Raw Unpasteurized Honey large red onion, sliced into X-inch strips 16/20 size prawns, thawed, peeled, deveined, tail removed CO-OP GOLD PURE Grapefruit & Pink Peppercorn Vinaigrette & Marinade green onions, very finely sliced grapefruit ripe avocado green onions, finely sliced on angle butterleaf living lettuce (for wrapping) cilantro with stems, picked into 1-inch sprigs salt to taste . Make the aioli ahead of time. Mix the mayonnaise with grapefruit zest and chopped garlic in a serving bowl. Cover and chill. . Pickle the onions ahead of time. Combine water, salt, vinegar, vinaigrette and honey in a small sauce pot. Bring to a boil. . Add red onions, return to a boil, remove from heat and transfer to a glass bowl. Cover and chill. . To marinate prawns, pat prawns dry with paper towel. Butterfly each prawn by making a small slit without cutting completely through on the back side. Toss the prawns in two-thirds of the vinaigrette with sliced green onions. Marinate for no more than 15 minutes. . To assemble the dish, preheat grill on high. . To prepare garnishes, cut off peel from grapefruit: first, cut Z-inch off the top and bottom, then set the grapefruit flat side down on cutting board. Cut off all the peel following the round shape of the fruit, then cut grapefruit into Z-inch chunks. Peel avocado and scoop out pit. Cut into Z-inch chunks and gently toss grapefruit and avocado in most of remaining vinaigrette, reserving 2 tbsp. Slice 2 green onion stalks on an angle. . Salt prawns very lightly. Grill on one side for 1 minute, flip and grill for 30 seconds to a minute or until prawns have just turned pink and reach 74°C (165°F). Do not overcook. . Toss prawns in reserved 2 tbsp vinaigrette. Do not use marinade that was used for raw shrimp. . Serve lettuce leaf wraps with a platter of garnishes: green onion, pickled onions, cilantro sprigs, aioli, grapefruit, avocado and prawns. Assemble wraps to taste.