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Spicy Orange Ginger Shrimp

Posted Nov 05 2012 12:18pm
  Do you ever get the feeling that your time is a little less than your own?   Twenty-first century understatement, I know.    Still, I can't help but smile every now and again when I think about the turnstile nature of our lives.  I imagine myself a cartoon character shuffling from one space to the next on a giant board of insanity looking out for snakes and praying for a lucky ladder.    After an afternoon and evening clocking 6 hours of time and travel from piano to swimming to hockey to soccer, I simply have to stop and ask myself:   What ever happened to playing in traffic as the primary source of childhood entertainment?! (We didn't turn out so bad, did we?).   ----------------------   Well, here's a delightful little number that just happens to be the very first dish my husband made for me when we started dating. Clearly, it swept me off my feet!     The version my husband made was with chicken and was equally delicious.  You can substitute any protein here including plant sources.  This is a simple, satisfying and enormously flavourful meal that I'm hoping will work for you too!     Spicy Orange Ginger Shrimp (recipe adapted from Anne Lindsay's The Lighthearted Cookbook )
  • About 24 large frozen shrimp, thawed and shelled
  • Juice of 1 orange
  • Zest of 1 orange, cut into julienned strips
  • 1 Tbsp chili garlic sauce, more or less depending on taste preference (it's hot)
  • 1 Tbsp apple cider vinegar, substitute rice vinegar
  • 1 Tbsp water
  • 1 tsp brown sugar
  • 1 tsp cornstarch
  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 large nub of ginger, grated or minced to about 2 Tbsp (or more)
  • 1 bunch cilantro, chopped


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Notes:

Although I'm featuring the shrimp solo, I normally prepare this dish with some sliced bell pepper and edamame which I simply toss into the pan along with the other ingredients.

Makes 4 servings of 6 shrimps.

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Directions:

Using an orange peeler (or other vegetable peeler), remove rind from orange and cut the rind into thin julienne strips (I am never particularly accurate nor fussy about the size of the strips - it matters not).

Using the same orange, cut it in half and squeeze out as much juice as possible (you should have at least a quarter cup).

In a small bowl, combine: fresh orange juice, chili paste, apple cider vinegar, water, sugar and cornstarch, stirring until smooth.

In a large skillet set to medium-high heat, sauté shrimp in some olive oil for about 1 minute - just enough to sear the exterior of the shrimp without fully cooking it.  Remove shrimp and set aside. 

Working from the same pan, add sliced orange zest, garlic and ginger, stirring to combine.  Add chili paste mixture and bring to a boil.  Return shrimp to pot and stir until heated through.

Divide mixture among serving bowls and top with cilantro.

    
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