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
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources