Low Fat Shrimp Recipes

Ingredients:

2 cup pink grapefruit juice
2 cup orange juice
1/2 cup chopped red onion, plus 2 tablespoons -divided
2 tsp seeded and chopped jalapeno pepper
1/4 cup chopped cilantro leaves, plus 1 teaspoon -divided
1/4 cup brown sugar
1/2 tsp 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

Instructions:

1. 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.

2. 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.

3. Blanch potatoes about 4 minutes, until tender.

4. In saute 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.

5. 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. Preparation time: 25 minutes. Marinating time: 2 hours.
Cooking time: 25 minutes.

Per serving: About 315 cal, 27 g pro, 53 g car, 3 g fat, 7% cal from fat,
173 mg chol, 473 mg sod, 4 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 4