ORANGE GARLIC SHRIMP
Make and share this Orange Garlic Shrimp recipe from Food.com.
Provided by iris5555
Categories Very Low Carbs
Time 7m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in heavy skillet over medium high heat.
- Saute shrimp for 2 minutes or just until opaque.
- Reduce heat and add garlic and salt.
- Saute for 1 minute until garlic is soft.
- Remove from heat and toss with orange zest.
- Serve with crusty bread.
Nutrition Facts : Calories 412.8, Fat 22, SaturatedFat 3.2, Cholesterol 345.6, Sodium 338.2, Carbohydrate 5, Fiber 0.4, Sugar 0.1, Protein 46.7
ORANGE AND ROASTED GARLIC SHRIMP SKEWERS
Steps:
- Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.
ORANGE AND ROASTED GARLIC SHRIMP SKEWERS
Categories Fruit Garlic Marinate Roast Low Fat Orange Shrimp White Wine Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
- Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
- Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
- Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
- Spoon barley with greens onto plates. Top with shrimp and serve.
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- 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. Enjoy!
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