Recipe: Grilled Key West Shrimp with Florida Citrus Stew

Grilled Key West Shrimp with Florida Citrus Stew
Recipe by: Chef Carmen Gonzalez of Tamarind, Miami

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

In small saucepan 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
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
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 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 stow ladled on top.

Makes 4 servings
Source: Florida Department of Citrus