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.
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.
SAUTEED MARINATED SHRIMP
Make and share this Sauteed Marinated Shrimp recipe from Food.com.
Provided by daisygrl64
Categories Weeknight
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- place shrimp in bowl. add garlic, crushed chilies, teriyaki sauce and lemon juice, marinate for 30 minutes.
- heat half of oil in frying pan over high heat. add vegetables and season. cook for 6 minutes. remove vegetables from pan and set aside.
- add remaining oil to pan and heat. add shrimp and saute 2 minutes on each side over high heat.
- return vegetables to pan with shrimp. pour in marinade and season well. add almonds, stir and cook 2 minutes.
- Serve hot.
Nutrition Facts : Calories 256.9, Fat 12.4, SaturatedFat 1.6, Cholesterol 172.8, Sodium 524.1, Carbohydrate 12.1, Fiber 3.5, Sugar 3.6, Protein 26.8
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 VONGERICHTEN'S SHRIMP IN SPICY CARROT JUICE
Provided by Richard Flaste
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Lightly dust the julienned carrot with the flour and shake off any excess. Heat the oil in a skillet and fry the carrot until crisp, about 3 to 4 minutes. Set aside.
- If making your own carrot juice, put the 10 carrots through a juice extractor. This should yield 2 cups of juice.
- In a saucepan, combine the carrot juice, spices and lemon juice. Whisk in 4 tablespoons of the butter. Bring to a boil and remove from the heat. Keep warm.
- In a large saute pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and saute 1 1/2 minutes per side or until thoroughly pink. Season with salt and cayenne pepper. Arrange 8 shrimp in each of four soup plates and pour sauce over them (see note). Garnish each with bits of julienned carrot and chopped chervil.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 25 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 1287 milligrams, Sugar 0 grams, TransFat 1 gram
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