Spicy Orange Ginger Shrimp With Hazelnut Rice Recipes

STICKY CRISPY ORANGE SHRIMP

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.

SHRIMP WITH ORANGE AND GINGER

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.

SHRIMP WITH SPICY ORANGE FLAVOR

Steps:

• Combine oil and garlic in a skillet no larger than 10 inches across. Turn the heat to medium, and cook until the garlic begins to sizzle, then turn the heat to medium-low. When garlic is blond, stir in chiles, orange zest, and orange juice. Add shrimp, and raise the heat to high.
• Cook, stirring occasionally and sprinkling with salt, until the shrimp are all pink, about 4 minutes. Remove from heat, and add most of the cilantro and the lemon juice. Taste, and adjust seasoning. Serve garnished with the remaining cilantro.

HONEY GINGER SHRIMP

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

GINGER-CITRUS SHRIMP AND RICE

Steps:

• Melt butter in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or just until garlic is slightly softened. Stir in orange juice, onions and ginger. Increase heat to medium-high; cook and stir 3 min. or until liquid is reduced by about half.
• Add shrimp; cook 2 to 3 min. or just until shrimp turn pink, stirring frequently.
• Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

LEMON-ORANGE SHRIMP & RICE

Steps:

• Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan., In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp turn pink; stir in orange marmalade and lemon zest. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.

SPICY ORANGE-GINGER SHRIMP WITH HAZELNUT RICE

Steps:

• In a bowl, mix the ginger powder, cayenne pepper, hot red pepper and 1 1/2 cups orange juice.
• If the frozen shrimp is in a lump, break it up first, then add it to the orange juice mixture and mix well.
• Cover with wrap and let sit until shrimp has thawed (Time varies depending on where you are, suggested 2 hours to marinate).
• Wait until the the shrimp is thawed before making rice.
• Make the rice as follows: heat safflower oil in a large non-stick pan with a lid.
• When oil is hot, add the hazelnuts and sesame seeds; cook for 2-3 minutes, stirring constantly, until sizzling.
• Add the basmati rice, green onions and diced orange pepper and stir well.
• Cook 3-4 minutes stirring constantly; add the soy sauce, water and chicken broth/water mixture; stir well and cover.
• Reduce heat to minimum and set timer for 20 minutes, stirring several times while cooking.
• When timer has 5 minutes left: In a separate non-stick pan, heat the butter and when melted, add the mushrooms and chile peppers and cook, stirring frequently, until the mushrooms are browned.
• Add the shrimp-orange juice mixture and cook until bubbling.
• Add the molasses and mix well; in a bowl mix the cornstarch with the 7 tsp orange juice, blend until smooth and add to the pan with the shrimp.
• Stir until thickened; then remove from heat.
• To serve, pour shrimp mixture over rice.