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

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources