• 2 cups Florida pink grapefruit juice
  • 2 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


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.

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Submitted 6/13/05.
Source: By Chef Carmen Gonzalez
Submitted By: Teresa Johnson
Grilled Key West Shrimp with Florida Citrus Stew