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SEAFOOD RECIPESSHRIMP Recipes pg 1 >  Grilled Key West Shrimp


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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
    1ΒΌ 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 & 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 -
Chef Carmen Gonzalez of Tamarind, Miami


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