<\/p>\n\n\n\n
For Stew:
<\/p>\n\n\n\n
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).<\/p>\n\t\t\t
For Stew:<\/p>\n\t\t\t
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.<\/p>\n\t\t\t
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.<\/p>\n\t\t<\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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