This looks awesome.
Orange Peel Shrimp
found at PBS Food
Ingredients
- 2 lbs raw shrimp, deveined with tails on or off
- 4 cloves garlic, minced
- 8 scallions, finely chopped
- 2 oranges, zested and juiced
- 6 tbsp orange marmalade
- ½ cup soy sauce
- 4 Thai chili peppers (optional but recommended)
- ¼ tsp red pepper flakes
- ¼ cup cornstarch
- 4 tbsp canola oil, divided
- 1 cup brown rice, cooked and fluffed with a fork
Directions
- Heat 1 tbsp of canola oil in a large skillet over medium heat. Once hot, add the minced garlic, six thinly sliced scallions (save the other two for serving), orange zest and thai chili peppers. Saute briefly for about two minutes until garlic is fragrant and scallions wilt.
- Add the soy sauce, orange juice, orange marmalade and red pepper flakes to the pan and stir well to combine. Mixture should be bubbling. Continue simmering until sauce thickens, about five minutes or so. It should become very, very thick. Once thick, turn off heat.
- Sprinkle the cornstarch on a large plate. Pat the shrimp dry with paper towels then toss in the cornstarch to coat.
- Heat the remaining three tablespoons of oil in another skillet or wok (I like to use a cast iron skillet for this) over high heat. Once sizzling hot, drop the shrimp in the oil and fry for about a minute or two until shrimp are very pink and curled. The cornstarch should create a crunchy outer coating on the shrimp.
- Remove the shrimp from the oil and toss in the orange sauce. Serve shrimp over brown rice with additional scallions on top. Don’t eat the chili peppers!
Yield: 4 servings
We made this tonight, a day late to celebrate the Chinese New Year - and it was fabulous. Notes for next time:
- less soy sauce; maybe 1/3 C
- add a veggie: steamed asparagus and/or broccoli and/or julienned carrots
Delicious and easy and tasted better than anything out of a restaurant. Try it!
