- 500 ml Florida pink grapefruit juice
- 500 ml Florida orange juice*
- 1/2 medium red onion, chopped
- 2 teaspoons seeded and chopped jalapeño
- 50 g coriander
- 50 g brown sugar
- 1/2 teaspoon coarse salt
- 16 Key West shrimp
*May substitute Florida Orange Juice from Concentrate
- 1 whole tomato
- 2-3 medium red potatoes
- 1/8 medium red onion, minced
- 1 teaspoon chopped coriander
- 1 Florida pink grapefruit, peeled and cut into segments
- 1 Florida orange, peeled and cut into segments
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).
Core and dice tomato into 1-centimetre cubes, removing seeds.Cut red potatoes into 1-centimetre cubes and blanch until tender (approximately 4 minutes).In a sauté pan, heat up the reserved marinade until boiling.Once boiling, add potatoes, tomato, red onion and coriander.Reduce sauce by 3/4 then add citrus segments.
While sauce is cooking, remove shrimp from marinade.Discard used marinade.On charbroiler or grill top, grill shrimp for approximately 2 minutes on each side.Serve shrimp on bed of rice with stew ladled on top.