Learn a new culinary trick:
Segmenting citrus will allow you to wow your family with your amazing knife skills and add new recipes to your toolbox!  You will need a sharp straight edge knife, cutting board and a bowl.  For your first try, start with a larger fruit like grapefruit.
Step one: Cut off the ends of the grapefruit.  This is about 1/4 inch on each side. Not sure what the ends are?  This is where the stem would be and the opposite side of the fruit.
Step two:  Set the fruit on one of the flat ends and follow the curve of the fruit to cut off the peel.  Continue to cut until all the peel is off and the flesh is revealed.
Step three:  Clean up the flesh by removing any pitch (white rind) that is still left.
Step four:  I would recommend doing this part over a bowl since the fruit will release a lot of juice.  Slice toward the center of the fruit on both sides of the fibrous white membrane, leaving just the fruit to fall into the bowl.  This is the tricky part, so don't get discouraged if every piece isn't perfect!  Want a visual? Click here for a short video clip.
Step five: Squeeze the membranes to release the remaining juices and reserve for a grapefruit vinaigrette recipe, like the one below!

Shrimp with Red Quinoa, Snow Peas and Grapefruit Warm Salad

You will be able to pull this recipe off with your new kitchen skills!  This recipe is a unique combo of fresh and bright flavors that combine for a meal that will leave you feeling satisfied but not weighed down.
-2 cups fresh snow peas
-1 TSP olive oil
-1 pink grapefruit, segmented
-16 larger tiger shrimp, defrosted
-1 TSP butter
-2 garlic clove, minced
-1/2 cup red quinoa
-1 cup water
-1 TSP cayenne pepper
-1/2 cup chopped scallion greens or chives

Place quinoa, cayenne pepper and water in a pot, bring to a boil, cover and simmer on medium heat for 25 to 30 minutes.  Remove from heat.  Meanwhile, add the butter and garlic to a saute pan over medium heat.  In a separate saute pan over medium high heat, add 1 TSP olive oil.  Add the shrimp and snow peas to their saute pans at the same time.  Stir the snow peas frequently, but only flip the shrimp once, salt and peppering beforehand.  Don't overcook the snow peas, as they should be bright green and slightly snappy.  The shrimp will be pink and opaque when done.  Remove from heat and add the snow peas to the quinoa with 4 TBSP of the vinaigrette.  Place in a serving bowl, do the top with segmented grapefruit and make a well in the center of the mix.  Add the shrimp and dust the top with chives.  Serves 4.
For the Vinaigrette:
-1/4 cup fresh grapefruit juice
-3/4 cup extra virgin olive oil
-fresh cracked black pepper
-dash of cayenne pepper
-1 TSP sea salt

Place in a bowl or jar and whisk/shake into a quick and delicious dressing!
Kelly Bowlin
Kelly Bowlin
Administration Director & BAC Foodie :) 
Bay Athletic Club
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