Skip to main content

Orange Spicy Shrimp...EASY & DROP DEAD DELISH!!!

I have made these crustaceans many times, many different ways... scampi, marinara, cream sauce.... but NEVER has the recipe been this easy and delicious. I couldn't believe it!! My expectations were not that high because there are like 4 ingredients in here but I guess it goes to show that less is more!! If you like shrimp and spicy food then print this sucker and have a restaurant quality meal in about 10 minutes.

I put my shrimp over brown rice, but you can do whatever your little hears desire. This would be delicious on it's own as an appetizer.

Ingredients
* (Frozen) Raw Shrimp // I’m using the 26-30 per pound size and I’ll be cooking about 2 dozen of them. These shrimp have been de-veined already. This is a good feature…kind of like cruise control.
* Good quality Orange Juice // We’ll need 3/4 cup today. Drink the leftovers…it’s cold and flu season.
* 2-4 Cloves of Garlic // This depends on how much you hate vampires. I happen to really hate them.
* 3 Tablespoons Salted Butter // If you’ve got unsalted butter this recipe will not work…that is, unless you add a little pinch of salt.
* Ground Cayenne Pepper (1/2 tsp) // Make sure it’s fresh…dried herbs and spices loses their strength over time.
* Old Bay Seasoning ( 1 tsp) // And don’t go trying to substitute some kind of celery salt or something…this is OLD BAY we’re talking about. Shrimp practically beg to be bathed in the stuff.

Make sure your shrimp are thawed and that you pop the tails off and that is easy just pull them off gently.

Next we make the Spicy Orange Sauce:
Start by thinly slicing the garlic cloves (I’m using three big ones). Add the garlic slices to 3/4 cup Orange Juice. Add all the Cayenne (1/2 tsp) and Old Bay(1tsp) to the Garlic Orange Juice. Give it all a good stir. Now put it aside.

Shrimp:
  • Melt 2 tablespoons of the butter in a frying pan over high heat. Stainless steel or non-stick will work fine for this. You’re going to want to have those shrimp ready to add to the hot pan once all the butter has melted.
  • Quickly add shrimp into the pan working from the outside edge inward. The very center of the pan is typically the hottest and we don’t want our middle-child shrimp to get overdone.
  • After you’ve got all of the shrimp in the pan, wait for about 30-60 seconds and begin flipping the shrimp over (try to start with the first shrimp you put in the hot pan). Tongs are great for this.
  • After another 30-60 seconds the shrimp should now be cooked through, and should have an opaque quality about them.
  • Remove the cooked shrimp from the pan, leaving the heat on high.
  • Allow the pan to sit on the heat until it begins to smoke a little.
  • When you see smoke, add the Spicy Orange Garlic mix to the pan and give it all stir. Add the final tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring, we should have a thicker sauce that leaves “pan trails” when scraped through.
  • Return the shrimp back to the pan and give them a good toss and coat with their new lover.
Allow the intermingling of souls to take place for just a few seconds…and then it’s time for the real fireworks.

Labels:

Comments

Post a Comment

Popular posts from this blog

Coconut Cupcakes

Coconut Cupcakes Makes 18 to 20 large cupcakes This is one of the best-selling items at Barefoot Contessa. 3/4 pound unsalted butter, at room temperature 2 cups sugar 5 extra large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 14 ounces sweetened, shredded coconut Cream Cheese Icing (recipe follows) Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, for about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts, and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingre...
Post a Comment
Read more

Barefoot Contessa Baked Virginia Ham

Serves 35 for dinner, 50 for cocktails. 1 spiral-cut smoked ham, fully cooked -- 14 to 16 pounds 6 cloves garlic 8 1/2 ounces mango chutney -- Major Gray's 1/2 cup Dijon mustard 1 cup light brown sugar -- packed zest of 1 orange 1/4 cup fresh orange juice Preheat oven to 350 °F. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or cold.
Post a Comment
Read more

HOLLA it's Challah!!!!!!!!!!!!!!

So, I have never made this fantastic bread before and I am such a fan of the "no knead bread" recipes, that when I found this one, I had to try it. Ethan was supposed to attend a party at a friends house and this is where this Challah was supposed to go, but of course the child who never gets sick is under the weather so I am now stuck with this huge Challah loaf while on a low carb diet. Lovely! This beauty will be great for the rest of the men in my family though, it will be enjoyed sliced and toasted then spread with butter, jam, nutella etc, the rest will be sliced and used for the best french toast, because it is a fact that only THE best French toast is made with Challah. I added some cinnamon sugar to the top of this with slivered almonds, to be a little fancy shmancy but you don't have to. Hello you Beautiful Braided Beefcake!! 1 3/4 cups lukewarm water 1 1/2 tbl instant yeast 1 1/2 tbl kosher salt (1 1/2 tsp table salt) 4 lg eggs, slightly beaten 1/2 cup honey 1/...
Post a Comment
Read more