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Grilled Key West Shrimp with Florida Citrus Stew Recipe | |
Seafood | |
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Ingredients:
2 cups Florida pink grapefruit juice2 cups Florida orange juice 1/2 cup chopped red onion 2 teaspoons seeded and chopped jalapeno 1-1/4 cup cilantro 1/4 cup brown sugar 1/2 teaspoon coarse salt 16 Key West shrimp
Directions:
In small sauce pan combine all ingredients except the shrimp and bring to boil. Reduce heat and simmer for 5 to 10 minutes until liquid is reduced by half. Pour through fine strainer, reserving liquid and chill until cool. Pour 2/3 of marinade over shrimp reserving remaining marinade for stew (recipe to follow). Let shrimp marinate in covered container in refrigerator for 1 to 2 hours- (Tip: Marinade can be prepared ahead of time and shrimp can marinate in refrigerator for up to 48 hours before cooking and serving). For Stew 1 whole tomato 2-3 medium red potatoes Reserved marinade 1/8 cup minced red onion 1 teaspoon chopped cilantro 1 Florida pink grapefruit, peeled and cut into segments 1 Florida orange, peeled and cut into segments Core and dice tomato into 1/2" cubes, removing seeds. Cut red potatoes into 1/2" cubes and blanch until tender (approximately 4 minutes), In a saute pan, heat up the reserved marinade until boiling. Once boiling, add potatoes, tomato, red onion and cilantro. Reduce sauce by 3/4 then add citrus segments. While sauce is cooking, remove shrimp from marinade. Discard used marinade. On char broiler or grill top, grill shrimp for approximately 2 minutes on each side. Serve shrimp on bed of rice with stow ladled on top. Makes 4 servings. | |