Recipe For Grilled Shrimp

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Low Fat Grilled Key West Shrimp with Citrus Stew

Low Fat Grilled Key West Shrimp With Citrus Stew

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.

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