Shrimp With Peppered Citrus
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb large shrimp, shells on
- 3 clementines or 3 tangerines
- 3⁄4 cup water
- 1⁄3 cup sugar
- 1 teaspoon whole black peppercorn, coarsely crushed
- 1 small pink grapefruit
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cumin
- 1 tablespoon canola oil
directions
- Thaw shrimp (if using frozen); set aside.
- With a vegetable peeler, remove 2 or 3 strips of peel from one of the clementines (be careful not to get any of the bitter white pith) and place in a small sauce pan with water, sugar, and crushed peppercorns; boil gently, uncovered, until reduced to about 1/3 cup, 15 to 20 minutes, stirring occasionally.
- Meanwhile, peel and devein shrimp, leaving tails intact, and set aside.
- Peel, removing all the peel and pith, the clementines and grapefruit.
- Cut grapefruit in 1/2 inch slices; remove seeds; break clementines into segments.
- In a bowl, combine salt, ground pepper, cumin and shrimp; toss to coat shrimp.
- In a large skillet, heat oil over medium heat; add shrimp and cook until opaque, about 3 to 4 minutes.
- Add clementines and grapefruit, cover, and cook 1 minute, turning fruit once.
- Transfer to a serving bowl, pour citrus sauce over top, and toss gently.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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