2 cups pink grapefruit juice
2 cups orange juice
1/2 cup chopped red onion, plus 2 tablespoons, divided
2 teaspoons seeded and chopped jalapeño 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
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 sauté 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.
Calories…315…Fat…3 g…Carbs…53 g…Protein…27 g…Sodium…473 mg…Fiber…4 g.