Gulf Style Citrus Shrimp Recipes

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GULF-STYLE CITRUS SHRIMP



Gulf-Style Citrus Shrimp image

The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine. This is a recipe from the "Land O Lakes" website.

Provided by Lynn Dine

Categories     Seafood

Time 20m

Number Of Ingredients 9

1 lime
1 medium orange
6 tablespoons butter
1⁄4 cup green onion, chopped
3⁄4 teaspoon ground cumin
1⁄4 teaspoon red pepper sauce
1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
1⁄4 cup fresh cilantro, chopped
9 ounces fettuccine pasta, cooked (package refrigerated)

Steps:

  • 1. Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
  • 2. Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
  • 3. Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
  • 4. To serve, spoon shrimp mixture over hot cooked fettuccine.

GULF-STYLE CITRUS SHRIMP



Gulf-Style Citrus Shrimp image

The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine.

Provided by diner524

Categories     < 30 Mins

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

1 lime
1 medium orange
6 tablespoons butter
1/4 cup green onion, chopped
3/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
1/4 cup fresh cilantro, chopped
9 ounces fettuccine pasta, cooked (package refrigerated)

Steps:

  • Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
  • Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
  • Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
  • To serve, spoon shrimp mixture over hot cooked fettuccine.

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