- 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
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.
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.