Shrimp with Peppered Citrus Fruits
pound fresh or frozen large shrimp in shells
medium clementines or seedless tangerines
teaspoon whole black peppercorns, coarsely crushed
small pink grapefruit
teaspoon freshly ground black pepper
tablespoon canola oil
- 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.
- 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.
- 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