A refreshing first coarse from Spain, Trebujena (treh-boo-hay-nah) Grapefruit Cocktail may be served with Melba toast and plain or garlic butter.
6 small grapefruit
10 oz. shelled frozen shrimps, thawed
8 oz. frozen crabmeat, thawed and cartilage removed
6 oz. smoked salmon, cut into thin strips
2 medium-sized tomatoes, finely chopped
2 garlic cloves, crushed
1 large green pepper, white pith removed, seeded and finely chopped
6 small, fiat lettuce leaves, washed and shaken dry
1 teaspoon paprika
6 fl. oz. mayonnaise
3 tablespoons double cream
1 tablespoon fresh lemon juice
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
Trebujena Grapefruit Cocktail makes a luscious first course.
Using a sharp knife, cut the tops off the grapefruits and discard. With a sharp-edged teaspoon, scoop out the flesh, seeds and most of the white pith. Be careful not to break the grapefruit shells. Set the shells aside.
Place 4 tablespoons of the grapefruit flesh, finely chopped, in a medium-sized mixing bowl. (Reserve the remainder for future use). Add the dressing ingredients and beat well with a wooden spoon until they are thoroughly combined. Add the shrimps, crabmeat, salmon, tomatoes, garlic and green pepper. Stir the mixture well to thoroughly coat the salad ingre dients with the dressing.
Place the lettuce leaves on 6 individual serving plates. Place a grapefruit shell on each lettuce leaf. Divide the fish mixture equally among the grapefruit shells and sprinkle over the paprika.
Place the plates in the refrigerator to chill for 30 minutes before serving.