Orange scented

Orange Scented Shrimp

Looks like a Chinese restaurant menu item

I’m not a fan of big orange flavor. I like eating oranges in the winter, and we tried an orange juice at Fresh Market today that tasted like some poor soul spent hours with a bag of oranges and a reamer. But I don’t like marmalade, orange sherbet, or any kind of baked pastry with orange flavor. Yuck. Tonight, though, I made up a recipe with orange peel that was dee-voon.

Fresh Market had, in addition to the crazy amazing orange juice, huge Carolina shrimp. It’s so easy just to toss shrimp with olive oil and throw it in the oven for a quick dinner. I added more stuff to the olive oil this time – some would say it is Spanish influenced. I don’t know; I’ve never been to Spain. All I know is this was good.

Orange Scented Shrimp

serves 2

3/4 pound Carolina or other large shrimp

2 tablespoons of your favorite olive oil

grated zest from one navel orange

1/4 teaspoon (heaping) ground cumin

1/4 teaspoon (heaping) smoked paprika

1/4 teaspoon salt

pepper to taste

Preheat the oven to 400 degrees F. Peel the shrimp to the last section before the tail, leaving the tail attached (makes a good handle). Rinse the shrimp and dry thoroughly.

Stir together the rest of the ingredients. Toss the shrimp in the mixture and spread on a big sheet pan lined with parchment or a Silpat. Bake for six minutes or until pink.

I have two serving suggestions:

  1. Roasted broccoli. I peeled and diced the big fat stems and separated the florets. Then I tossed all of the broccoli with olive oil, salt, and pepper and roasted in the 400 degree over for about 20 minutes. Served it along side the shrimp.
  2. I got this idea from my favorite Turkish restaurant, Pasha, but it’s only an idea – I haven’t tried it yet. Make or purchase some hummus, and heat gently until hot. Serve the shrimp on top. Pasha serves chunks of lamb on warm hummus, so this would work with shrimp too, right?

I should work on my food photo skills ….


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