Ingredients

2-3 medium Texas RED Grapefruit, sectioned (reserve juice) 

1 cup light mayonnaise or salad dressing 

1 cup grated reduced fat Monterey Jack or Cheddar cheese 

2 green onions, thinly sliced 

1-1/2 cups cooked baby shrimp or crab

1 teaspoon curry powder

1/4 teaspoon Tabasco or to taste

White pepper 

1 tablespoon freshly squeezed Texas RED Grapefruit juice

1 French baguette, sliced or a package of English muffins, quartered

Garnish of dill, mint, or parsley

3 tablespoons of chopped peanuts

Directions

Mix the mayonnaise, seafood, cheese mixture and the grapefruit juice together and let stand for 4 or 5 minutes.  Spread mixture on the lightly toasted baguette slices or toasted and quartered English muffins.  Place on a cookie sheet.  Lay a grapefruit segment on top and garnish with a sprig of dill, mint or parsley and some chopped peanuts.  Bake in a 350 degree oven until the cheese has melted.  Serve immediately.

Recipe developed by Mary Chamberlin - Food & Catering Consultant

Ingredients

2 medium Texas RED Grapefruit, sectioned and drained

14 oz. spicy Bloody Mary mix

3 tablespoons lime juice

2/3 cup finely chopped sweet onion

1/3 cup chopped cilantro

1 teaspoon Worcestershire sauce

1/4 c. tequila, optional

2 teaspoon chopped jalapeno, optional

2-3 ripe but firm avocadoes (about a pound)

12 oz. frozen pre-cooked shrimp (about 40-70 per pkg)

Margarita salt

Coarsely ground pepper

Lime wedges for garnish

Saltine crackers or tortilla chips

Directions

Segment the two Texas RED Grapefruit and break each segment into two to three pieces.  Set aside. (Save juice for another use.)

In a container, mix together the spicy Bloody Mary mix, lime juice, onion, cilantro, Worcestershire sauce and the optional tequila and jalapeno if desired.  Add pepper to taste. 

Peel and pit avocadoes and cut into about 1/2 inch cubes.  Run water over the shrimp until thawed.  Drain.  If desired, rub the rims of 6 margarita glasses with a lime wedge and dip into a dish filled with margarita salt. 

Fill the glasses with the Bloody Mary mixture.  To that evenly divide the grapefruit sections, avocado and shrimp, building from the center.  Serve immediately or refrigerate.

Garnish with lime wedges.

Serves 6 large or 12 small servings.

Ingredients

2 lbs of cooked medium-sized shrimp, keep chilled

1/4 cup Italian salad dressing

3 tablespoons finely chopped shallots

2 tablespoons red wine vinegar

2 tablespoons plain fat-free yogurt

2 tablespoons freshly squeezed orange juice

1-1/2 tablespoons Dijon mustard

1 tablespoon honey

1/8 teaspoon pepper

4 cups sliced romaine lettuce

2 cups Texas RED grapefruit sections (about 4 grapefruit)

2 cups Texas Orange sections (about 5 oranges)

1/4 cup chopped fresh chives

Directions

Combine the Italian dressing and the next 7 ingredients in a large bowl and stir well.  Add the shrimp and refrigerate.  Section the grapefruit and oranges.  On a large platter, line the outsides with the lettuce.  Spoon the shrimp in the center and garnish around the shrimp with the citrus sections.  Or, place the lettuce on individual salad plates.  Place the citrus sections on top of the lettuce topping with the shrimp mixture.

Serves approximately 12-14.

Ingredients

3-4 Texas RED Grapefruit, peeled and sectioned

2 pounds 31-25 sized deveined shrimp (70 pieces)

3 ounces olive oil

1 teaspoon tarragon

1 teaspoon thyme

Season salt

6-inch Bamboo skewers

Directions

Peel and section the grapefruit.  Set asie.  Devein the shrimp and coat with the olive oil, tarragon and thyme.  Grill the shrimp over a hot fire, periodically sprinkling with season salt but keeping them tender.  Chill.

When ready, build the skewers by placing a Texas RED grapefruit section between two cooked shrimp.  Make these with a few hours of serving as the fruit juices will continue to cook the shrimp.  Keep the skewers cold then allow to come to room temperature before serving.

 Makes approximately 35 skewers

Recipe developed by Just Like Magic Catering, Valley Park, MO

Ingredients

1 Texas RED Grapefruit, sectioned and diced

1 Texas Orange, segmented and diced

1 cup whole cranberries, chopped*

2 jalapeno, seeded and chopped

1/4 cup sweet onion, chopped

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

1 packet low calorie sweetner

Dash of salt

*Frozen cranberries can be used

Directions

Mix all the ingredients together and chill for at least one hour.  Serve as an appetizer with chips, as a topping to turkey quesadillas or as a side dish with sliced turkey.

Ingredients                                 

1 Texas RED Grapefruit

2-3 tablespoons minced onion

2 large ripe avocados

1/2 teaspoon salt

2 tablespoons sour cream

1/2 teaspoon garlic powder

Directions

Peel and section grapefruit, reserving 2 tablespoons of juice.  Measure 1 cup of sections; cut into bite-sized pieces and set aside.  Peel avocado; mash with a fork, leaving some small chunks.  Add remaining ingredients and stir.  Gently fold in juice and sections.  Serve or cover and chill.

Makes about 3 cups.

Ingredients

6 cups grapefruit juice

13 cups sugar

1 bottle Certo

3 drops red food coloring

Directions

Boil sugar and juice 15 minutes.  Add Certo and boil one minute.  Add food coloring and pour into sterilized jelly jars.  Cover the top with melted paraffin.

Ingredients

2 medium Texas RED Grapefruit, sectioned

1 4-6 oz container raspberries

1 4-6 oz container blueberries

6 strawberries

2 kiwifruit

2 cups vanilla yogurt

1 tablespoon Amaretto liqueur *

Phyllo dough pastry sheets

Finely chopped pecans

Grapefruit zest

Directions

Peel and section the Texas RED Grapefruit.  Break each section into 2 to 3 pieces.  Peel the Kiwifruit, slice and quarter.  Hull and quarter the strawberries with the blueberries and raspberries.  Refrigerate.

Follow the phyllo pastry sheet directions for keeping the phyllo from drying out.  Then take four sheets of phyllo and lay out on a surface.  Cut the phyllo pastry in half and then cut in half again for four equal portions.  Baste the top phyllo with melted butter.  Take two of the sheets and gently push into a muffin cup.  Take the other two sheets, baste with butter and alternate the points and gently push on top of the other two sheets.  This provides a star effect.  Proceed with this method to make 16 to 24 cups.  Bake in a 350 degree oven for approximately 6 to 10 minutes.  Do not over brown.  Cool.

For topping, mix two cups of vanilla yogurt with 1 tablespoon Amaretto liqueur.  To make the dessert cups, put about a tablespoon of the creamy yogurt topping in the base of the dessert cup.  Drain the fruit or use a slotted spoon and add to the dessert cup.  Top with several tablespoons of the creamy yogurt topping.  Garnish with a sprinkling of chopped pecans, grapefruit zest or both.

*For children, eliminate the liqueur or use a whipped topping.

Serves 16 to 24.

Ingredients

Texas RED Grapefruit, squeezed to make 1-1/3 cups juice

1 box strawberry cake mix

2 tablespoons grapefruit peel, divided

1-16 oz container of creamy vanilla icing

Directions

Follow the box directions except substitute freshly squeezed grapefruit juice for water and add one tablespoon finely grated grapefruit peel to the batter. Bake at 350 degrees until done or when a toothpick inserted in the center comes out clean. Remove and set the cupcake pans on a cooling rack until completely cooled. Top the cupcakes with vanilla icing and then sprinkle with the remaining grated grapefruit peel.

Makes 24-30 cupcakes.