BLOOD ORANGE-SHRIMP STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
- Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
- Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
- Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
- Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.
ORANGE DIPPING SAUCE FOR COCONUT SHRIMP
This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.
Provided by Valerie Brunmeier
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 18.8 g, Fiber 0.1 g, Protein 0.1 g, Sodium 168.6 mg, Sugar 16.6 g
SHRIMP ESCABèCHE WITH BLOOD ORANGE MOJO
Categories Sauce Citrus Shellfish Appetizer Side No-Cook Picnic Super Bowl Lemon Shrimp Bell Pepper Spring Summer Winter Cilantro Tortillas Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
- Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
- Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.
SAUCY ORANGE SHRIMP
On a trip to New Orleans, my husband picked up some fresh Gulf shrimp. The wife of the shrimp boat captain sent this recipe along with him. It's our favorite way to prepare shrimp. -Gloria, Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place shrimp in two 13-in. x 9-in. baking dishes. In a saucepan, melt butter. Add orange slices; cook and stir until oranges fall apart. Stir in the remaining ingredients; heat through. Pour over the shrimp. Bake, uncovered, at 375° for 15-20 minutes or until shrimp turn pink.
Nutrition Facts : Calories 330 calories, Fat 21g fat (12g saturated fat), Cholesterol 269mg cholesterol, Sodium 476mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.
STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE
Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light.
Provided by Chef PotPie
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
- Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
- Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
- Serve immediately.
Nutrition Facts : Calories 240.9, Fat 8.8, SaturatedFat 0.7, Cholesterol 214.9, Sodium 1234.5, Carbohydrate 15.9, Fiber 0.4, Sugar 10.3, Protein 24.1
AUSSIE SHRIMP ON THE BARBIE WITH ORANGE GINGER SAUCE
Make and share this Aussie Shrimp on the Barbie With Orange Ginger Sauce recipe from Food.com.
Provided by Chef PotPie
Categories Australian
Time 14m
Yield 12 shrimp, 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak 12 long wooded skewers in water for 30 minutes.
- Push skewers through shrimp lengthwise from top to tail, 1 shrimp per skewer.
- Combine all other ingredients in saucepan and cook over low to medium heat, stirring, until butter is completely melted.
- Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
- Baste liberally with sauce and grill for 2 minutes.
- Turn shrimp over and baste again, cooking for another 2 minutes.
- Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
- Remove from heat immediately when done, as they will get tough if overcooked.
- Use any remaining sauce for a dip for shrimp.
Nutrition Facts : Calories 223.3, Fat 12.5, SaturatedFat 7.4, Cholesterol 136.3, Sodium 580.5, Carbohydrate 9, Fiber 0.4, Sugar 5.7, Protein 12.2
SHRIMP WITH ORANGE BEURRE BLANC
Categories Fruit Sauté Quick & Easy Orange Shrimp Fortified Wine Simmer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small saucepan combine the reserved shrimp shells, the vermouth, the orange juice, and the zest and simmer the mixture, covered, for 5 minutes. Strain the mixture through a fine sieve into another small saucepan, discarding the shells. In a non-stick skillet melt 1 piece of the butter, over moderately high heat, in it sauté the shrimp, stirring, for 2 minutes, or until they are cooked through, and keep them warm, covered.
- Bring the orange mixture to a boil, reduce the heat to moderately low, and whisk in the remaining 5 pieces butter, 1 piece at a time, lifting the skillet from the heat occasionally to cool the mixture and adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of hollandaise.) Stir in the chives, the lemon juice, and salt and pepper to taste, divide the shrimp between 2 plates, and spoon some of the sauce over each serving.
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