Prep Time: 30 minutes
Cook Time: 7 minutes
Ingredients:
- For shrimp:
- 20 large shrimp, peeled and deveined
- 1 cup grapefruit juice
- 1 cup orange juice
- 1 small onion, chopped finely
- 1/4 cup flat leaf parsley, chopped finely
- 1/4 cup brown sugar
- 1 small jalapeno, seeded and chopped
- 1/2 teaspoon kosher salt
- For stew:
- 3 red potatoes
- 1 grapefruit, peeled and cut into eighths
- 1 orange, peeled and cut into eighths
- 1 medium tomato, diced
- 1/2 cup reserved marinade
- 1/4 cup minced onion
- 2 teaspoons chopped parsley
Preparation:
Combine all ingredients, except shrimp, in a small saucepan. Bring to a boil, reduce heat and simmer for 7 minutes or until liquid is reduced by half. Pour contents of saucepan through a strainer. Reserve liquid and allow to cool for 1 hour. Pour 1/2 cup liquid over shrimp, reserving remaining for the stew. Place shrimp in a covered container and place in refrigerator for 2 hours.To prepare stew: Dice tomatoes and remove seeds. Cut potatoes into small cubes and place in hot water until almost tender. While potatoes are blanching, bring reserved marinade to a boil. Add potatoes, tomato, onion, and parsley. Allow sauce to reduce (about 15 minutes) by half before adding citrus. Preheat grill for high heat. Remove shrimp from container and discard marinade. Place shrimp on grill and cook for 2-3 minutes on each side. Once stew is finished, serve with shrimp on top.
