Orange Grilled Shrimp With Cocoa Nib Gremolata Recipes

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BAKED MUSHROOM RIGATONI WITH KALE GREMOLATA



Baked Mushroom Rigatoni with Kale Gremolata image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound rigatoni
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, stemmed, sliced into 1/3-inch pieces
3 tablespoons unsalted butter
3 cloves garlic, smashed and peeled
3 tablespoons all-purpose flour
3 cups whole milk
2 1/2 cups grated Parmesan
2 cups grated Gruyere
2 cups chopped Tuscan kale (3 to 4 leaves)
1 cup grated Gruyere
1 cup panko breadcrumbs
1/2 cup smoked almonds, chopped
1/4 cup extra-virgin olive oil
2 teaspoons lemon zest (2 lemons)

Steps:

  • Preheat the oven to 375 degrees F.
  • For the pasta: Cook the rigatoni in a large pot of generously salted boiling water until al dente, about 3 minutes less than the package directions. Drain, reserving 1/2 cup of the cooking water.
  • Heat the olive oil over medium-high heat in a large Dutch oven. Sear the mushrooms, undisturbed, for 3 minutes; stir, and season with 1 teaspoon salt. Sear on the reverse side an additional 2 minutes. Remove the mushrooms from the pan.
  • Lower the heat to medium and melt the butter in the Dutch oven. Add the garlic and flour, and cook, stirring, for 1 minute. Whisk in the milk and simmer gently until the sauce just thickens, 5 minutes. Remove from the heat and add the Parmesan, Gruyere and 1/2 teaspoon salt. Let cool slightly, then add half of the seared mushrooms, and puree with an immersion blender.
  • In a large bowl, toss the pasta with the sauce and the remaining half of the mushrooms, adding about 1/4 cup of the reserved pasta water or more if desired. Transfer to a baking dish.
  • For the gremolata: In a medium bowl, combine the kale, Gruyere, panko, smoked almonds, olive oil and lemon zest.
  • Scatter the gremolata over the pasta and bake until golden on top and bubbling, about 40 minutes.

ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA



Orange Grilled Shrimp with Cocoa Nib Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h30m

Yield 6 servings (12 skewers)

Number Of Ingredients 11

1 teaspoon grated orange zest plus 1/4 cup juice (1 orange)
1 teaspoon Calabrian chili paste
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup roasted pistachios, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon cocoa nibs
1 teaspoon orange zest (1/2 orange)
1/4 heaping teaspoon kosher salt

Steps:

  • For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
  • For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
  • To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
  • Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.

ORANGE-AND-THYME GRILLED SHRIMP



Orange-and-Thyme Grilled Shrimp image

Grilled shrimp burst with flavor when prepared with a marinade of oranges, thyme, garlic, and olive oil. It's an easy dinner to make for family or a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 7

1 pound large shrimp (about 24), peeled and deveined, tails on
1 1/2 teaspoons grated orange zest, plus 1/2 cup fresh orange juice
2 garlic cloves, minced
2 tablespoons olive oil, plus more for grates
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and ground pepper
1/3 cup light mayonnaise

Steps:

  • In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
  • In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
  • Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 264 g, Fat 15 g, Protein 24 g

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