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Seafood 01 02 03 Weight Watchers LowFat Cooking
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Grilled Key West Shrimp With Citrus Stew

seafood, soups & stews

2 cups pink grapefruit juice
2 cups orange juice
1/2 cup chopped red onion; plus 2 tablespoons
2 teaspoons seeded and chopped jalapeno pepper
1/4 cup chopped cilantro leaves; plus 1 teaspoon
1/4 cup brown sugar
1/2 teaspoon 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

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 <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00

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