This vibrant dish captures the essence of a Florida summer with its bright, acidic, and slightly sweet flavors. The Key West shrimp are quickly grilled to retain their natural sweetness, paired against a complex stew that balances the tartness of pink grapefruit and orange with the earthy comfort of red potatoes. A hint of jalapeno provides a gentle warmth that cuts through the richness of the seafood. The stew is finished with fresh citrus segments, adding bursts of juicy texture in every bite. Its an elegant yet approachable meal perfect for warm-weather dinners, potlucks, or when you want to impress guests with a dish that tastes as light as it looks. The combination of smoky grilled shrimp and the fresh, tangy stew creates a memorable dining experience.
Grilled Key West Shrimp With Citrus Stew
Description
This vibrant dish captures the essence of a Florida summer with its bright, acidic, and slightly sweet flavors. The Key West shrimp are quickly grilled to retain their natural sweetness, paired against a complex stew that balances the tartness of pink grapefruit and orange with the earthy comfort of red potatoes. A hint of jalapeno provides a gentle warmth that cuts through the richness of the seafood. The stew is finished with fresh citrus segments, adding bursts of juicy texture in every bite. Its an elegant yet approachable meal perfect for warm-weather dinners, potlucks, or when you want to impress guests with a dish that tastes as light as it looks. The combination of smoky grilled shrimp and the fresh, tangy stew creates a memorable dining experience.Ingredients
Directions
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In a small saucepan, combine the pink grapefruit juice, orange juice, chopped red onion, seeded and chopped jalapeno pepper, chopped cilantro leaves, brown sugar, and coarse salt.
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Bring the mixture to a boil over medium-high heat, then reduce heat and simmer until the liquid is reduced by half, about 5 to 10 minutes.
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Pour the reduced liquid through a fine-mesh strainer into a bowl, reserving the liquid and discarding the solids. Chill the marinade until cool.
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Pour 2/3 of the chilled marinade over the 16 Key West shrimp in a shallow dish, turning to coat. Reserve the remaining 1/3 of the marinade for the stew.
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Cover the shrimp and refrigerate for at least 1 hour, or up to 48 hours, turning occasionally.
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Bring a pot of salted water to a boil. Add the 2 medium red potatoes, cut into 1/2-inch cubes, and blanch for about 4 minutes until tender but still firm. Drain and set aside.
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In a saut pan, bring the reserved 1/3 of the marinade to a boil.
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Add the blanched potatoes, the tomato, the remaining red onion, and the remaining chopped cilantro to the pan.
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Reduce heat and simmer the stew until the sauce reduces by three-quarters, coating the vegetables.
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Gently fold in the segments from the pink grapefruit and orange into the stew. Keep warm.
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Preheat a grill or charbroiler to medium-high heat.
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Remove shrimp from the marinade and discard the remaining marinade.
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Grill the shrimp for about 2 minutes on each side, until opaque and cooked through.
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Serve the grilled shrimp on a bed of rice (optional) with the warm citrus stew ladled on top or on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 643.5kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.8g4%
- Cholesterol 608.0mg203%
- Sodium 3711.3mg155%
- Total Carbohydrate 74.4g25%
- Dietary Fiber 7.6g31%
- Sugars 43.2g
- Protein 85.2g171%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not marinate the shrimp for longer than 48 hours, as the acidic citrus juice can break down the texture of the seafood, making it mushy.
If Key West shrimp are unavailable, large wild-caught shrimp work well as a substitute.
For a milder flavor, remove the seeds and ribs from the jalapeno pepper before chopping.
The stew can be prepared up to 2 hours in advance and reheated gently before serving. Add the fresh citrus segments just before serving to maintain their texture.
