For CJV and friends:I'm not quite sure these are what you're looking forbut they sound interesting.SHRIMP BIGARADE WITH ORANGE ZEST AND JUICE1 lrg orange zested and juiced1 bay leaf2 sprigs thyme12 jumbo shrimp cleaned1 tbs olive oil2 lrg shallots, finely diced2 tsps brown sugar1 tbs champagne vinegar1 1/2 cups orange juice1/2 tsp salt1/4 tsp ground black pepper2 tbs scallion, cut on a biasIn a stainless steel bowl combine the zest and juice from 1 large orange, bay leaf, thyme and shrimp. Cover and marinate for 1 hour.Warm olive oil in a large saute pan. Add shallots and cook until translucent, approximately 5 minutes.Add shrimp with marinate and saute for approx 1 minute on medium heat. Add brown sugar and mix until dissolved. Add champagne vinegar and stir together. Then pour in the 1 1/2 cups of orange juice and bring the mixture to a simmer. Remove the shrimp and reduce the liquid by half. Remove and discard the thyme and bay leaf. Season sauce with salt and pepper and continue to cook until thickened.Serve on bed of rice. Pour the sauce over the shrimp. Garnish with diced scallions, if desired.Makes 4 servings - - - - - - - FRIED ORANGE SHRIMP1 egg beaten1 cup all-purpose flour1 cup orange juice1/2 tsp saltoil for deep frying1 1/2 pounds cleaned shrimpCombine egg, flour, orange juice and salt; mix well. Heat oil to 350 F. Dip shrimp into batter to coat,then place in oil to fry. Cook shrimp approx one minute or until golden brown. Remove from oil and drain on absorbent paperYield 6 servingsEat and enjoyRon
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