ORANGE SHRIMP
Make and share this orange shrimp recipe from Food.com.
Provided by chia2160
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- heat oil in skillet.
- add shrimp and garlic, cook, stirring, until shrimp turn pink.
- add orange juice, bring to boil, cook 2-3 minutes until sauce thickens.
- remove from heat, stir in marjoram, oregano, salt& pepper to taste, serve.
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.
SHRIMP WITH ORANGE BUTTER AND FENNEL AND ORANGE SALAD
Steps:
- Zest and juice 1 orange; reserve. Cut the peel and white pith from the remaining orange. Slice the orange into half-moons and put into a bowl. Add the fennel, 4 teaspoons olive oil, vinegar, and 1 teaspoon salt; toss to coat and set aside.
- Toss the shrimp with the remaining 1 tablespoon olive oil; sprinkle with salt. Sear the shrimp in a hot skillet for 45 seconds, then flip. Add 2 tablespoons orange juice, 1 teaspoon orange zest, and butter; cook until the shrimp is opaque in the center, 1 to 2 minutes.
- Serve the fennel salad with the shrimp.
Nutrition Facts : Calories 355 calorie, Fat 26 grams, SaturatedFat 9 grams, Cholesterol 83 milligrams, Sodium 1020 milligrams, Carbohydrate 24 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams
SHRIMP WITH ORANGE DUST
Provided by Daniel Del Vecchio
Yield Makes 4 first-course servings
Number Of Ingredients 14
Steps:
- Blanch 3/4 cup basil in a 2-quart saucepan of boiling salted water 2 minutes, then drain in a sieve and plunge into a bowl of ice water to stop cooking. Drain basil again and press out excess liquid. Purée basil with grapeseed oil in a blender 2 minutes. Pour mixture into an airtight container and chill 8 to 12 hours. Pour through a very fine sieve into a small bowl (do not press on solids).
- Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
- Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then trim dark green fibrous parts from base and sides of artichoke. Rub cut surfaces with remaining lemon half. Cut 1/4 inch from stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half. Cut artichoke into 4 wedges, then cut out any remaining purple leaves and fuzzy choke and drop artichoke wedges into lemon water. Prepare remaining 3 artichokes in same manner.
- Cook onion in olive oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain artichokes and pat dry with paper towels. Arrange artichokes over onion, then add wine and simmer, covered, until artichokes are tender, 30 to 40 minutes. Transfer mixture with a slotted spoon to a large bowl and keep warm, covered.
- Pat shrimp dry and sprinkle with salt, cayenne, and 1 tablespoon orange dust. Heat butter in cleaned skillet over moderately high heat until foam subsides, then cook shrimp until just cooked through, about 2 minutes on each side.
- Toss arugula, remaining 1/2 cup micro-basil, lemon juice, and remaining 2 teaspoons orange dust with artichoke mixture and season with salt. Divide mixture among 4 plates and arrange shrimp around salad. Drizzle each serving with some basil oil and sprinkle with additional orange dust.
JEAN-GEORGES'S SAUTEED SHRIMP IN ORANGE DUST
Orange dust, invented by a former chef at Jo-Jo, restaurateur Jean-Georges Vongerichten's first establishment, gives this light, healthful appetizer its zing. You can make the dust up to 2 weeks in advance; substitute lemons or limes for the oranges as desired.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
- Heat 1/4 cup oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
- Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
- Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
- Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick saute pan over medium-high heat for 1 minute. Add the butter.
- Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
- When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.
STICKY CRISPY ORANGE SHRIMP
The inspiration for this recipe is a dish called orange chicken that the family loves from their favorite take-out restaurant in Tulsa. Here the chicken has been substituted with shrimp, a perfect vehicle for citrus flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
- For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.
CITRUS SHRIMP
Steps:
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
- Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g
JEAN-GEORGES'S ORANGE DUST
Known as an excellent seasoning for sauteed, broiled, or roasted meats, the golden powder -- made by grinding navel-orange peels that have been baked until dry -- adds color and sweet piquancy to Jean-Georges's sauteed shrimp.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 to 3 tablespoons
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
- Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
- Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
- Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
- Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.
SHRIMP WITH ORANGE AND GINGER
This recipe is from Le Gordon Bleu Quick and Easy book. I have made it several times and its very tasty. It is good to serve over rice.
Provided by Britgal
Categories No Shell Fish
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the ginger and grate it in a bowl.
- Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
- Add the shrimp cover and marinate at room temperature for 15 minutes.
- Meanwhile thinly slice the red pepper.
- Slice the scallions on the diagonal keeping the white and green separate.
- Peel and segment the oranges, catching the juice in a bowl.
- There should be 3 or 4 tbsp of juice.
- Heat a wok or skillet over moderately high heat unil hot.
- Add the shrimp and stir fry for a few minutes until pink all over.
- Remove with a slotted spoon and set aside.
- Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
- Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
- Serve with the green parts of the scallions over rice.
- 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.
SAUTEED ORANGE SHRIMP WITH RICE
"My family loves this fast and flavorful recipe. It takes minutes to prepare but tastes like it took all day-and it's just as wonderful served over noodles." Radelle Knappenberger - Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink., Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice.
Nutrition Facts : Calories 365 calories, Fat 12g fat (3g saturated fat), Cholesterol 194mg cholesterol, Sodium 412mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
ORANGE DUST
This recipe is an accompaniment for [Shrimp with Orange Dust](/recipes/food/views/107193) . Active time: 15 min Start to finish: 45 min
Provided by Daniel Del Vecchio
Yield Makes about 1/4 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil.
- Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet.
- Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.
More about "shrimp with orange dust recipes"
ORANGE-BALSAMIC SHRIMP PASTA - BELLY FULL
From bellyfull.net
SOUR ORANGE GLAZED SHRIMPS | EASY SHRIMP RECIPE
From flavcity.com
SPICY ORANGE SHRIMP - CLOSET COOKING
From closetcooking.com
30 BEST SHRIMP RECIPES READY IN UNDER 30 MINUTES | ALLRECIPES
From allrecipes.com
GINGER-ORANGE SHRIMP AND VEGETABLES SHEET PAN DINNER
From freshfoodbites.com
10 BEST MARINATED SHRIMP WITH ORANGE JUICE RECIPES - YUMMLY
From yummly.com
ORANGE PEEL SHRIMP - THE STAY AT HOME CHEF
From thestayathomechef.com
LONGHORN STEAKHOUSE WILD WEST SHRIMP WITH PRAIRIE DUST …
From secretcopycatrestaurantrecipes.com
SPICY ORANGE GARLIC SHRIMP - THE PIONEER WOMAN
From thepioneerwoman.com
ORANGE GARLIC SHRIMP - COOKING CLASSY
From cookingclassy.com
STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE RECIPE | MYRECIPES
From myrecipes.com
COCONUT SHRIMP RECIPE APPETIZER ORANGE DIPPING SAUCE | BEST …
From bestrecipebox.com
HONEY ORANGE FIRECRACKER SHRIMP - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST EVER COCONUT SHRIMP (+ DIPPING SAUCE) - AVERIE COOKS
From averiecooks.com
ORANGE SHRIMP RECIPE | CHINESE RECIPES | PBS FOOD
From pbs.org
SPICY SHRIMP WITH ORANGE BROWN BUTTER SAUCE + VACATION PICS …
From pinchofyum.com
SKINNY CHINESE ORANGE SHRIMP - COOKING MADE HEALTHY
From cookingmadehealthy.com
THE SECRET INGREDIENT (MARMALADE): ORANGE PEEL SHRIMP RECIPE
From seriouseats.com
FLORIDA ORANGE GLAZED SHRIMP : FRESH FROM FLORIDA
From followfreshfromflorida.com
MEDITERRANEAN-STYLE GARLIC SHRIMP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
ORANGE PEEL SHRIMP RECIPE | CHINESE RECIPES | PBS FOOD
From pbs.org
SHRIMP SCALLOP PASTA WITH ORANGE CREAM SAUCE - COOKING ON THE …
From highlandsranchfoodie.com
10-MINUTE SWEET CHILI SHRIMP - AVERIE COOKS
From averiecooks.com
GRILLED SHRIMP WITH ORANGE AIOLI RECIPE - FOOD & WINE
From foodandwine.com
SESAME-ORANGE SHRIMP RECIPE | EATINGWELL
From eatingwell.com
ORANGE-GLAZED SHRIMP RECIPE - TODD PORTER AND DIANE …
From foodandwine.com
ORANGE SHRIMP AND BROCCOLI - DINNER AT THE ZOO
From dinneratthezoo.com
PAN-SMOKED SHRIMP WITH ORANGE SAUCE RECIPE - LOS ANGELES TIMES
From latimes.com
ORANGE AND HONEY GLAZED SHRIMP - GIVE IT SOME THYME
From giveitsomethyme.com
PAN-SEARED CITRUS SHRIMP RECIPE - FOODIECRUSH
From foodiecrush.com
SHRIMP IN ORANGE SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHIPOTLE ORANGE SHRIMP WITH CILANTRO RICE RECIPE - PINCH OF YUM
From pinchofyum.com
DYNAMITE SHRIMP - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST SHRIMP ORANGE JUICE RECIPES | YUMMLY
From yummly.com
CRISPY COCONUT SHRIMP WITH ORANGE CHILI DIPPING SAUCE - NO …
From norecipes.com
GRILLED ORANGE GLAZED SHRIMP RECIPE | DASH OF SAVORY
From dashofsavory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love