Thanks to Mary over at Barefeet In The Kitchen for this one. A good shrimp recipe is a treat for us and with her testimonial, “It’s so good that I haven’t made a different shrimp dish in years,” she had me hook, line and sinker.
I took the bait and propelled myself straight for the seafood counter for a package of shrimp. While the rice cooked in my electric steamer, the sauce and shrimp came together quickly and we were eating dinner in no time. What a perfect no-stress Friday night dinner after an exhausting work week…and what a way to celebrate the approaching weekend. I only wish I hadn’t halved the recipe for just the two of us. I could have eaten the whole pound myself.
Sweet shrimp glistening is a sauce of orange juice, garlic, Old Bay, cayenne and butter. Need I say more? Let’s take a look.
- 1 lb medium size raw shrimp, 26-30 pieces
- 4 large cloves garlic, minced
- 1 cup good quality orange juice
- ½ teaspoon cayenne pepper
- 1 teaspoon Old Bay Seasoning (no substitutions here)
- 1 teaspoon arrowroot powder or cornstarch
- 3 tablespoons butter, divided
- Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large glass measuring cup or small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay and arrowroot. Set this aside next to the stove.
- In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate. Leave the pan over the heat on high.
- When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.
- Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot
Spicy Orange Garlic Shrimp…It’s What’s for Dinner.
On this day..
- Eclectic Cook - Just Grilled - 2009