Shrimp with Peppered Citrus Fruits

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Shrimp with Peppered Citrus Fruits
Makes: 4 servings
Prep: 30 mins Start to Finish: 30 mins
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  • user reviews (3)
Shrimp with Peppered Citrus Fruits
Ingredients
  • 1
    pound fresh or frozen large shrimp in shells
  • 3
    medium clementines or seedless tangerines
  • 3/4
    cup water
  • 1/3
    cup sugar
  • 1
    teaspoon whole black peppercorns, coarsely crushed
  • 1
    small pink grapefruit
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon freshly ground black pepper
  • 1/4
    teaspoon cumin
  • 1
    tablespoon canola oil
Directions

1. Thaw shrimp, if frozen. For pepper-citrus sauce, remove 2 to 3 strips of the thin outer peel of one of the clementines with a vegetable peeler, taking care not to remove the bitter white pith. Place peel in small saucepan; add water, sugar, and peppercorns. Bring to boiling, stirring to dissolve sugar. Broil gently, uncovered, for 15 to 20 minutes or until mixture is reduced to 1/3 cup, stirring occasionally.

2. Meanwhile, peel and devein shrimp, leaving tails intact. Peel and remove white pith from remaining clementines and grapefruit. Cut grapefruit crosswise into 1/2-inch-thick slices. Remove seeds and set slices aside. If desired, leave one clementine whole; break remaining clementines into segments.

3. For shrimp, in a bowl combine salt, ground pepper, and cumin. Add shrimp; toss to coat. In large skillet cook shrimp in hot oil for 3 to 4 minutes or until opaque, turning occasionally. Add clementines and grapefruit to shrimp. Cover; cook over medium heat 1 minute, turning fruit once. Transfer to serving bowl. Pour pepper-citrus sauce over shrimp mixture and toss gently to coat. Makes 4 servings.

Nutrition Facts (Shrimp with Peppered Citrus Fruits)
  • Servings Per Recipe 4,
  • Calories 260,
  • Protein (gm) 24,
  • Carbohydrate (gm) 29,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 172,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 25,
  • Vitamin A (IU) 680,
  • Vitamin C (mg) 41,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 24,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 461,
  • Potassium (mg) 370,
  • Calcium (DV %) 91,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)
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penny56r wrote:

I made this using the 3 tangerines & grapefruit. Served it over couscous - garlic flavored and it was delicious. Would think it would also be good with scallops.

3/31/2010 10:03:51 PM Report Abuse
kimberlyrike wrote:

I really liked this but may leave the grapefruit out and just use clementines. I thought 3 clementines was just right. Delish!

3/29/2010 08:30:25 PM Report Abuse
nhamari wrote:

We loved this dish, the contrast with the sweet shrimp and the tart citrus, the slight heat from the cumin and peppers...except we thought 3 clemetines was too much. A real keeper for me. It goes great with a brown rice mix and asparagus.

3/2/2010 10:12:52 AM Report Abuse

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