Shrimp With Peppered Citrus |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe works best with fresh, crushed peppercorns. 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:
1. Thaw shrimp (if using frozen); set aside.
2. 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.
3. Meanwhile, peel and devein shrimp, leaving tails intact, and set aside.
4. Peel, removing all the peel and pith, the clementines and grapefruit.
5. Cut grapefruit in 1/2 inch slices; remove seeds; break clementines into segments.
6. In a bowl, combine salt, ground pepper, cumin and shrimp; toss to coat shrimp.
7. In a large skillet, heat oil over medium heat; add shrimp and cook until opaque, about 3 to 4 minutes.
8. Add clementines and grapefruit, cover, and cook 1 minute, turning fruit once.
9. Transfer to a serving bowl, pour citrus sauce over top, and toss gently.
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