Shrimp with Peppered Citrus Fruits

Shrimp with Peppered Citrus Fruits Enlarge Image
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5 users rated this recipe an average rating of 2.5
Makes:
4 servings
Prep:
30 mins
Start to Finish:
30 mins
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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)
    Per serving:
  • 260 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 172 mg chol.,
  • 461 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 25 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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