Spicy Orange Shrimp
While going through my recipe box from the 90's came across this newspaper cut out recipe from the Washington Post--made it again and it was very good. Served over rice!!
1 tablespoon vegetable oil
2 garlic cloves -- minced
1 1/2 pounds uncooked shrimp -- peeled
1 cup orange juice
1 teaspoon tabasco sauce
2 teaspoons worcestershire sauce
2 teaspoons light brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
4 cups cooked long-grained white rice
Heat oil in heavy skillet over medium-high heat. Add garlic and cook for 1 minute. Add shrimp and cook until opaque and pink, about 2 minutes.
Stir in orange juice, Tabasco or other hot sauce, Worcester sauce, brown sugar and salt. Bring to a boil and cook for 2 minutes. Dissolve the cornstarch in 1 tablespoon water, stir in with rest of sauce. Continue cooking until thickened, about 2 to 3 minutes. Serve immediately over rice.
1 tablespoon vegetable oil
2 garlic cloves -- minced
1 1/2 pounds uncooked shrimp -- peeled
1 cup orange juice
1 teaspoon tabasco sauce
2 teaspoons worcestershire sauce
2 teaspoons light brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
4 cups cooked long-grained white rice
Heat oil in heavy skillet over medium-high heat. Add garlic and cook for 1 minute. Add shrimp and cook until opaque and pink, about 2 minutes.
Stir in orange juice, Tabasco or other hot sauce, Worcester sauce, brown sugar and salt. Bring to a boil and cook for 2 minutes. Dissolve the cornstarch in 1 tablespoon water, stir in with rest of sauce. Continue cooking until thickened, about 2 to 3 minutes. Serve immediately over rice.
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