- 1 cup fresh squeezed grapefruit juice
- 1 pound medium shrimp, shelled and deveined
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 3 tablespoons chopped cilantro or parsley
- 1 cup long grain white rice
- 2 teaspoons ketchup
- 1 tablespoon olive oil
- 1/4 tablespoon red pepper flakes
- 1 large red pepper, slivered
- 1/2 teaspoon salt
- 2 stalks celery, sliced diagonally
- 1 tablespoon honey
- 2 grapefruit, peeled and sectioned
In a medium bowl, combine grapefruit juice, garlic, cilantro or parsley, ketchup, honey, red pepper flakes and salt. Add the shrimp and stir. Allow to marinate 20 minutes, turn shrimp once. Drain the shrimp and reserve the marinade, combining it with cornstarch. Meanwhile, prepare rice according to package directions. In a large nonstick skillet, heat oil over medium high heat. Add shrimp and saute 2 to 3 minutes or until shrimp begins to turn orange, just beginning to caramelize. 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. Garnish with fresh sprigs of cilantro or parsley. Serve over rice.
- Yields: 3-4 servings
- Preparation Time: 40 minutes