Shrimp with Citrus-Herb Sauce

 This ‘Shrimp with Citrus Herb Sauce’ recipe is from Food & Wine’s 2011 Annual Cookbook. The sauce was full of flavor! 

1. Using a sharp knife, peel the orange, removing the bitter white pith. Cut in between the membranes to release the sections. Cut the sections into 1/2-inch pieces and transfer to a bowl. Add the capers, lemon zest, lemon juice and 1 tablespoon of the olive oil.
2. In a large skillet, heat 2 tablespoons of the olive oil. Add the shrimp, season with salt and pepper and cook over moderate heat, turning once, until pink and curled, about 2 1/2 minutes. Using a slotted spoon, transfer the shrimp to a large bowl.
3. Add 1 tablespoon of the olive oil to the skillet. Add the garlic and anchovy and cook for 30 seconds. Add the scallions and wine; cook over moderately high heat until reduced by half, 2 minutes. Add the orange mixture and cook, stirring, for 1 minute.
4. Return the shrimp and any accumulated juices to the skillet. Add the remaining 2 tablespoons of olive oil and stir until the shrimp are warmed through. Remove from the heat. Stir in the basil and chives, season with salt and pepper and serve.

Serve over rice or risotto.

Shrimp with Citrus-Herb Sauce

2014-12-14 23:58:42

Serves 4

Write a review

Save Recipe

Print

Prep Time

25 min

Cook Time

10 min

Total Time

35 min

Prep Time

25 min

Cook Time

10 min

Total Time

35 min

Ingredients

1 navel orange

2 Tbsp. capers, drained and chopped

1 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

1/4 cup plus 2 Tbsp. extra-virgin olive oil

1 1/4 lbs. medium shrimp, shelled & deveined

Salt & freshly ground pepper

1 garlic clove, minced

1 oil-packed anchovy fillet, minced

4 scallions, cut into 1/2-inch lengths

1/4 cup plus 2 tablespoons dry white wine

1/4 cup chopped basil

2 Tbsp chives, minced

Instructions

1. Using a sharp knife, peel the orange, removing the bitter white pith. Cut in between the membranes to release the sections. Cut the sections into 1/2-inch pieces and transfer to a bowl. Add the capers, lemon zest, lemon juice and 1 tablespoon of the olive oil.
2. In a large skillet, heat 2 tablespoons of the olive oil. Add the shrimp, season with salt and pepper and cook over moderate heat, turning once, until pink and curled, about 2 1/2 minutes. Using a slotted spoon, transfer the shrimp to a large bowl.
3. Add 1 tablespoon of the olive oil to the skillet. Add the garlic and anchovy and cook for 30 seconds. Add the scallions and wine; cook over moderately high heat until reduced by half, 2 minutes. Add the orange mixture and cook, stirring, for 1 minute.
4. Return the shrimp and any accumulated juices to the skillet. Add the remaining 2 tablespoons of olive oil and stir until the shrimp are warmed through. Remove from the heat. Stir in the basil and chives, season with salt and pepper and serve.

Adapted from Food & Wine, Contributed by Marcia Kiesel

Adapted from Food & Wine, Contributed by Marcia Kiesel

That Square Plate https://www.thatsquareplate.com/