Low Fat Grilled Key West Shrimp With Citrus Stew Recipe

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

1.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.

2.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.

3.Blanch potatoes about 4 minutes, until tender.

4.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.

5.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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