SHRIMP WITH CREAMY CITRUS SAUCE

I was having a seafood craving and plain fish wasn't sounding too exciting so I made blackened tilapia and topped it with this shrimp sauce. It would be good tossed with pasta or even on top of chicken! If you don't want to use the fattening heavy cream ,use lowfat milk. You'll just have to add a little more of the cornstarch mix to thicken it.

2 tablespoons olive oil
½ cup chopped onion
4 cloves minced garlic
1 poblano pepper, diced

½ cup orange juice
1 tablespoon orange zest
1 tablespoon lime juice
1/2 teaspoon lime zest
¾ cup white wine
½ cup clam juice
½ – ¾ cup heavy cream or milk
2 tablespoons water
1 tablespoon cornstarch
½ pound shrimp, shelled, cleaned and de-veined


Heat oil in skillet over medium heat, add onion, garlic and poblanos and cook until poblano begins to soften.



Add orange juice, lime juice, wine and clam juice and bring to a boil. Cook for about 5 minutes or until mixture reduced by half. Add cream or milk and bring to a boil, cook for 3-5 minutes. Mixture will begin to thicken. If not thick enough, combine water with corn starch and add to mixture in pan. If too thick, add more wine. Reheat and add shrimp. Cook until shrimp turns pink and is cooked through. Don’t over cook or shrimp will get tough. Serve over blackened fish, chicken or toss with pasta.