Jumbo Shrimp With Orange And Chili Glaze Recipes

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• 1. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• 2. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• 3. Remove the shrimp from the marinade and discard the marinade.
• 4. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• 5. Remove from heat and serve immediately - though they still rock at room temperature.

SHRIMP WITH ORANGE AND GINGER

Steps:

• Peel the ginger and grate it in a bowl.
• Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
• Add the shrimp cover and marinate at room temperature for 15 minutes.
• Meanwhile thinly slice the red pepper.
• Slice the scallions on the diagonal keeping the white and green separate.
• Peel and segment the oranges, catching the juice in a bowl.
• There should be 3 or 4 tbsp of juice.
• Heat a wok or skillet over moderately high heat unil hot.
• Add the shrimp and stir fry for a few minutes until pink all over.
• Remove with a slotted spoon and set aside.
• Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
• Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
• Serve with the green parts of the scallions over rice.
• 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• Remove the shrimp from the marinade and discard the marinade.
• Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• Remove from heat and serve immediately.