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Low Fat Grilled Key West Shrimp With Citrus Stew Recipe
Ingredients
2 cups pink grapefruit juice
2 cups orange juice
1/2 cup chopped red onion, plus 2 tablespoons, divided
2 teaspoons seeded and chopped jalapeno pepper
1/4 cup chopped cilantro leaves, plus 1 teaspoon, divided
1/4 cup brown sugar
1/2 teaspoon coarse salt
16 key west shrimp
2 medium red potatoes (up to 3), cut into 1/2-inch cubes
1 whole tomato, cored and seeded, diced into 1/2-inch cubes
1 pink grapefruit, peeled, cut into segments
1 orange, peeled, cut into segments
Method
In small saucepan, bring juices, 1/2 cup onion, pepper, 1/4 cup cilantro leaves, brown sugar and salt to boil.
Reduce heat; simmer until liquid is reduced by half about 5 to 10 minutes.
Pour through fine strainer, reserving liquid.
Chill until cool.
Pour 2/3 of marinade over shrimp, reserving remaining marinade for stew.
Let shrimp marinate in covered container in refrigerator 1 to 2 hours.
Marinade can be prepared ahead of rime, and shrimp can marinate in refrigerator up to 48 hours before cooking and serving.
Blanch potatoes about 4 minutes, until tender.
In saute pan, bring reserved marinade to boil.
Add potatoes, tomato, the remaining 2 tablespoons red onion and the remaining 1 teaspoon chopped cilantro.
Reduce sauce by three-quarters; add citrus segments.
While sauce is cooking, remove shrimp from marinade.
Discard marinade.
On char broiler or grill top, grill shrimp about 2 minutes on each side.
Serve shrimp on bed of rice with stew ladled on top.
Makes 4 servings.
Preparation time: 25 minutes.
Marinating time: 2 hours.
Cooking time: 25 minutes.
Per serving: About 315 cal, 27 g pro, 53 g car, 3 g fat, 7% cal from fat, 173 mg chol, 473 mg sod, 4 g fiber.
