Ingredients
- 2 grapefruit
- 3 smalls carrots
- Juice of 1 lemon, strained
- 12 langoustines or jumbo shrimp
- 4 ounces canned crabmeat, drained
- 4 tablespoons black olives, pitted
- Salt and pepper
Make it step by step
- Wash the grapefruit well and cut in half. Cut around the flesh and scoop it out without damaging the 'shells.'
- Chop the flesh and reserve the shells to use as serving dishes. Grate the carrots into a bowl and immediately stir in the lemon juice.
- Cook the langoustines or shrimp in a pan of lightly salted, boiling water for 2-5 minutes until tender. Drain, peel and chop.
- Stir the langoustines, or shrimp, crabmeat, olives and 4 tablespoons of the grapefruit flesh into the carrot mixture.
- Season to taste with salt and pepper. Divide the mixture among the grapefruit shells and chill in the refrigerator until ready to serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Taylor Davies, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.