GRILLED KEY WEST SHRIMP WITH FLORIDA CITRUS STEW
Makes 4 servings.
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
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
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" 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 stew ladled on top.
Florida Department of Citrus - www.floridajuice.com/
Chef Carmen Gonzalez of Tamarind, Miami
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