Grilled Key West Shrimp With Florida Citrus

Ingredients

  • 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 
    *May substitute Florida Orange Juice from Concentrate

For Stew: 

  • 1 whole tomato 
  • 2-3 medium red potatoes 
  • 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

Preparation

Grilled Key West Shrimp With Florida Citrus


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:

Core and dice tomato into 1/2-inch cubes, removing seeds. Cut red potatoes into 1/2-inch cubes and blanch until tender (approximately 4 minutes). In a sauté 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 stew ladled on top.