Citrus-Marinated Shrimp

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6 servings

This shrimp is marinated in a grapefruit juice, garlic, ketchup, honey and red pepper flakes marinade. It serves well over pasta or rice.

Ingredients

1 cup frozen Florida grapefruit juice concentrate, thawed
2 cloves garlic, minced
3 tbsp. cilantro or parsley, chopped
2 tsp. ketchup
1/4 tbsp. red pepper flakes
1/2 tsp. salt
1 tbsp. honey
1 lb. medium shrimp, peeled, deveined
2 tsp. cornstarch
1 tbsp. olive oil
1 large red pepper, slivered
2 stalks celery, sliced diagonally, 1/4-in. thick
2 Florida grapefruits, peeled, sectioned

Steps

1. In medium bowl, combine grapefruit juice concentrate, garlic, cilantro or parsley, ketchup, honey, red pepper flakes and salt. Add shrimp and stir. Allow to marinate 20 mins., turning shrimp once. Drain shrimp and reserve marinade, combining with cornstarch.

2. In large non-stick skillet, heat oil over medium-high heat. Add shrimp and sauté 2 to 3 mins., or until shrimp begin to turn orange and are beginning to caramelize.

3. Add red pepper, celery and reserved marinade. Bring to a boil over high heat, stirring constantly, until shrimp is just cooked through and sauce has thickened slightly. Add grapefruit sections and heat 30 seconds.

4. Garnish with cilantro or parsley. Serve over rice or pasta.

Recipe by Florida Citrus Growers

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources