Fresh veggies and tangy grapefruit combine with delicate shrimp in a zesty slightly piquant sauce for this offering.
Low fat, diabetic friendly (omit pasta), gluten-free.
PRINT Grapefruit Shrimp from MS Word
Yield: 5-6 generous servings
In a large mixing bowl combine:
2 medium zucchini (sliced lengthwise then ¼ inch crosscut slices)
1 large red bell pepper (sliced lengthwise then ¼ inch crosscut slices)
6 large Crimini mushrooms (sliced lengthwise then ¼ inch crosscut slices)
½ medium red onion (sliced lengthwise then ¼ inch crosscut slices)
1 cup coarsely chopped cilantro
1-2 medium jalapeno peppers, thinly sliced
optional: 1 tablespoon ground dried shrimp (Mexican)
5 cloves of fresh garlic, minced
1 tablespoon sea salt
2 teaspoons ground cumin
1 tablespoon sugar or sucralose
2 ½ lbs 31/40 per lb. raw peeled, deveined, shrimp
2 tablespoons of canola oil
2 cups ruby grapefruit juice
with 2 tablespoons of cornstarch dissolved in it
Heat a non-stick wok or sauté pan high heat with the canola oil in it. Add the contents of the bowl. As shrimp begin to change color add the grapefruit/cornstarch mixture.
Sauté till shrimp are cooked and sauce is slightly thickened stirring frequently.
(Don’t overcook the shrimp).
Divide into portions and serve.
Serving suggestion: Serve over cooked gluten-free quinoa corn pasta
c. 2007 Aron David Bradley