Spicy Garlic Orange Shrimp (my version of Shrimp L'Orange)
We were at the lake and I wanted to make something with shrimp and wanted to make it kind of Asian inspired --I used The Pioneer Woman's recipe as a go by--then needed to substitute the Old Bay as I had none - and added fresh orange peel and scallions at the end. Served it over Trader Joe's frozen jasmine rice --ready in 3 microwave minutes! Yummo and lucky Kevin gets the leftover lunch!
24 pieces (26-30 Per Pound) Deveined Shrimp
2 cloves (to 4 Cloves) Garlic
3/4 cups Orange Juice
1/2 teaspoon Ground Cayenne Pepper
1 teaspoon Old Bay Seasoning ( I used Emeril's Essence as I didn't have Old Bay)
3 Tablespoons Salted Butter, Divided
Small Pieces orange peel (using vegetable peeler)
2 scallions sliced thin for garnish at end
Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.
Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.
24 pieces (26-30 Per Pound) Deveined Shrimp
Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well. (This is where I added the orange peel)
In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.
Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.
I served over rice and garnished with sliced green onions.
Comments
Post a Comment