Grapefruit Marinated Shrimp

Copyright 1994 Orlando Sentinel
Distributed by Knight-Ridder/Tribune Information Services


1 cup frozen grapefruit juice concentrate, thawed
2 cloves garlic, minced
3 tablespoons chopped cilantro
2 teaspoons ketchup
1 tablespoon honey
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 pound medium shrimp, shelled and deveined
2 teaspoons cornstarch
1 cup long-grain white rice
1 tablespoon olive oil
1 large red bell pepper, slivered
2 stalks celery, sliced diagonally (about1/4-inch thick)
2 grapefruit, peeled and sectioned

Combine grapefruit juice concentrate, garlic, cilantro, ketchup, honey, red pepper flakes
and salt. Add the shrimp and stir. Marinate shrimp in mixture for 20 minutes.

Drain the shrimp. Combine the remaining marinade with the cornstarch. Prepare rice
according to package directions.

In a nonstick skillet, heat oil over medium-high heat. Add shrimp and saute for 2 to 3
minutes or until shrimp begins to just turn pink. Add bell pepper, celery and reserved
marinade. Bring to a boil over high heat, stirring constantly until shrimp is cooked
through and sauce begins to thicken. Add grapefruit sections and heat 30 seconds.

Garnish with sprigs of cilantro and serve over rice.

Makes 4 servings.

Nutrition information per serving: calories, 461; fat, 5 grams; carbohydrate, 79 grams;
cholesterol, 177 milligrams; sodium, 518 milligrams.

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