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.
CITRUS SHRIMP RICE BOWLS
Why make a marinade and a dressing when you can make one sauce that works as both?
Provided by Anna Stockwell
Categories Bon Appétit Dinner Quick & Easy Quick and Healthy Rice Shrimp Citrus Orange Cucumber Avocado Dairy Free Tree Nut Free Peanut Free Seafood Shellfish
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
- Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
- Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
- Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
GIANT SHRIMP IN HABANERO SAUCE
Steps:
- Serving suggestions: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices
- Preheat a grill.
- Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero chile and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper.
- Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice.
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 WITH ORANGE-LIME SAUCE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
- Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
- Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams
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
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