GRILLED SHRIMP WITH ORANGE-HABANERO MOJO
Steps:
- Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
- Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.
ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h30m
Yield 6 servings (12 skewers)
Number Of Ingredients 11
Steps:
- For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
- For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
- To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
- Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.
MARINATED SHRIMP WITH ORANGE
Steps:
- Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain and serve on a bed of lettuce or in individual shells.
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.
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.
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.
MARINATED SHRIMP WITH ORANGE
Make and share this Marinated Shrimp With Orange recipe from Food.com.
Provided by Catherine B.
Categories < 30 Mins
Time 17m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In boiling water, cook shrimp 2 minutes only. Rinse with cold water until thoroughly chilled. Drain.
- Combine shrimp, oranges, and onions in large bowl.
- Mix remaining ingredients and pour over shrimp.
- Cover and refrigerate a minimum of 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 422, Fat 24.6, SaturatedFat 3.3, Cholesterol 207.4, Sodium 853.9, Carbohydrate 22.1, Fiber 2.1, Sugar 15.5, Protein 29.2
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