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.
EASY SHRIMP AND TOMATOES
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
- Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
- Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.
Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g
AUSTRALIAN SHRIMP WITH BLOOD ORANGE SAUCE
Steps:
- To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat. Simmer the mixture until the flavors blend, about 10 minutes then add the cream. Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes. Strain the sauce through a fine sieve and set aside until shortly before serving.
- To begin the zucchini rings: Cut each zucchini into 4 (1-inch thick) cylinders. Dice the remaining zucchini and set aside for garnish. Cut out the center of each zucchini cylinder, creating a hole in each ring about 1 1/2 inches across. Reserve the centers to make the custard below. Bring a large pot of salted water to a boil. Blanch the zucchini rings until they are just tender, then drain and refresh in ice water.
- Preheat the oven to 325 degrees F.
- To make the custard: Mash the reserved zucchini centers. In a small bowl, whisk the egg yolks with the cream. Add the mashed zucchini, orange zest, rosemary and garlic. Divide the mixture between 4 ramekins then bake in a water bath until the custard is just set, about 15 minutes. Remove the custards from the oven and keep warm. Reduce the oven temperature to 200 degrees F.
- To assemble the zucchini and shrimp rings: Fit each shelled shrimp into a blanched zucchini ring by curling the shrimp. Skewer the remaining shrimp with toothpicks (so they will lie flat during cooking).
- To finish the sauce: Bring the strained sauce to a simmer over medium heat. Reduce the heat to low. Gradually incorporate the butter, emulsifying it into the sauce with a handheld mixer or whisk. Adjust the seasoning with salt and pepper and reserve over very low heat.
- To cook the shrimp and garnish: Heat several tablespoons of olive oil in 2 large skillets over medium heat. Working in batches if necessary, cook the diced zucchini in one pan and the sliced oranges in the other. Season the zucchini with salt and pepper and cook until golden and tender; keep warm in a low oven. Cook the orange slices just until firm, season with pepper then keep them warm in the oven as well.
- Wipe out the skillets. Add olive oil to each and heat over medium. Season the stuffed zucchini and the skewered shrimp liberally with salt and pepper. Working in batches, cook the zucchini and shrimp rings in 1 pan and the skewered shrimp in the other, in both cases cooking until the shrimp is firm and lightly browned.
- To plate the dish: Unmold the custards onto 4 large warm plates (run a paring knife around the outer edges of the molds first to prevent sticking). Arrange zucchini and shrimp ring around each custard. Remove the toothpicks from the shrimp and place 4 shrimp on each plate. Arrange a slice of blood orange and some diced zucchini on each plate. Drizzle the plates with blood orange sauce and basil oil. Garnish with fresh rosemary sprigs and serve.
SURINAM SHRIMP WITH TOMATOES AND BLOOD ORANGES
Steps:
- In a large kettle, heat the olive oil over medium heat and add the onion and garlic. Cook, stirring, until the onion is softened, about 5 minutes. Add the tomatoes, anchovy paste and white wine. Bring to a simmer and cook, uncovered, for 25 minutes, stirring occasionally.
- Meanwhile, segment the blood oranges: using a paring knife, peel the oranges, cutting deeply enough to remove the outer layer of white pith. Free each segment by cutting around the membrane, angling the knife toward the center. Transfer the segments to a bowl with as much juice as possible.
- Raise the heat under the kettle to high and add the shrimp and orange segments. Simmer, stirring very occasionally, until the shrimp are just cooked through, about 5 to 6 minutes. Season with salt and pepper and serve immediately with basmati or jasmine rice.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 997 milligrams, Sugar 13 grams, TransFat 0 grams
SHRIMP WITH TOMATOES, OLIVES AND BASIL
Make and share this Shrimp With Tomatoes, Olives and Basil recipe from Food.com.
Provided by Chef Kate
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
- 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.
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.
SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
- Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 31.2 g, Cholesterol 173.3 mg, Fat 13 g, Fiber 1.5 g, Protein 23 g, SaturatedFat 1.8 g, Sodium 1481.9 mg, Sugar 6.3 g
ECUADOREAN SHRIMP CEVICHE WITH ORANGES
Make and share this Ecuadorean Shrimp Ceviche with Oranges recipe from Food.com.
Provided by Philip and Karen Se
Categories Healthy
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees.
- Line a baking tray with aluminum foil.
- Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
- Bake until charred, about 30 minutes.
- Set aside to cool.
- Meanwhile, bring a large saucepan of lightly salted water to a boil.
- Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
- Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
- When cool, drain the shrimp on paper toweling.
- Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
- Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
- Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
- Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.
SHRIMP WITH ORANGE TOMATO COCKTAIL SAUCE AND GREEN GODDESS DIPPING SAUCE
Categories Shellfish Appetizer Sauté Fourth of July Quick & Easy Shrimp Summer Party Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 20
Steps:
- Prepare shrimp:
- Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.
- Make cocktail sauce:
- Stir together all cocktail sauce ingredients until well combined.
- Make Green Goddess sauce:
- Purée all sauce ingredients in a food processor until smooth and light green.
- Serve shrimp with sauces for dipping.
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.
ORANGE-AND-THYME GRILLED SHRIMP
Grilled shrimp burst with flavor when prepared with a marinade of oranges, thyme, garlic, and olive oil. It's an easy dinner to make for family or a crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
- In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
- Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.
Nutrition Facts : Calories 264 g, Fat 15 g, Protein 24 g
More about "surinam shrimp with tomatoes and blood oranges recipes"
BLOOD ORANGE-GLAZED GRILLED SHRIMP - MIGRAINE RELIEF …
From migrainereliefrecipes.com
SICILIAN BLOOD ORANGE SALAD WITH SHRIMP - LINDA\'S …
From lindasitaliantable.com
10 BEST MARINATED SHRIMP WITH ORANGE JUICE RECIPES
From yummly.com
ORANGE PEEL SHRIMP - THE STAY AT HOME CHEF
From thestayathomechef.com
ORANGE GARLIC SHRIMP - COOKING CLASSY
From cookingclassy.com
BLOOD ORANGE SHRIMP AND CREAMY CHEESE GRITS
From cookingwithwineblog.com
SURINAM SHRIMP WITH TOMATOES AND BLOOD ORANGES
From diningandcooking.com
HOT BLOODED ORANGE SAUTé SHRIMP - PEPPERLANE PRESERVES
From pepperlane.com
SHRIMP WITH TOMATOES AND OLIVES RECIPE | MYRECIPES
From myrecipes.com
JUMBO SHRIMP AND BLOOD ORANGE CHARMOLA SALAD
From bigoven.com
SHRIMP SALAD WITH BLOOD ORANGES & SLIVERED FENNEL RECIPE
From myrecipes.com
CRISPY ORANGE SHRIMP - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
JUMBO SHRIMP AND BLOOD ORANGE CHARMOLA SALAD - FLYING …
From flyingfourchette.com
AUSTRALIAN SHRIMP WITH BLOOD ORANGE SAUCE RECIPE | KITCHEN …
From kitcheninfinity.com
SHRIMP à L'ORANGE SKEWERS - RICARDO
From ricardocuisine.com
CHINESE NEW YEAR: BLOOD ORANGE-SHRIMP STIR-FRY - HOME IS WHERE …
From homeiswheretheboatis.net
THE BEST SHRIMP AND ENDIVE SALAD WITH BLOOD ORANGES
From mostlovelythings.com
BAKED SHRIMP WITH FIRE-ROASTED TOMATOES {RECIPE} - FERVENT FOODIE
From ferventfoodie.com
SHRIMP AND SCALLOPS WITH BLOOD ORANGE SALSA - DISCOVERY COOKING
From discoverycooking.com
SAUTEED SHRIMP WITH SPINACH & TOMATOES - GIMME SOME OVEN
From gimmesomeoven.com
BLOOD ORANGE SHRIMP SALSA – THE PINEHURST OLIVE OIL COMPANY
From thepinehurstoliveoilco.com
SHRIMP WITH FENNEL AND ORANGE - LOUISIANA COOKIN
From louisianacookin.com
ONE-POT SHRIMP WITH TOMATOES & FETA RECIPE - EATINGWELL
From eatingwell.com
SHRIMP WITH OLIVES TOMATOES AND ORZO – DOWNLOAD RECIPE …
From tpwrecipes.com
SHRIMP WITH BLOOD ORANGES, SNAP PEAS AND ROYAL JASMINE RICE
From authenticroyal.com
SPAGHETTINI WITH SHRIMP, OLIVES AND TOMATOES RECIPE
From foodandwine.com
BLOOD ORANGE SHRIMP - KALE ME MAYBE
From kalememaybe.com
SKILLET CHILI-SHRIMP AND BLACKENED GREEN BEANS WITH BLOOD ORANGE …
From azestforlife.com
CURRY-ROASTED SHRIMP WITH ORANGES RECIPE - EATINGWELL
From eatingwell.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