Orange Rosemary Shrimp Recipes

ROAST SHRIMP WITH ORANGE AND ROSEMARY

Steps:

• Preheat oven to 450.
• When oven is ready,warm 2 tbsp of the olive oil in a 9 x 13 inch baking pan.
• Add rosemary, return to oven until rosemary begins to sizzle.
• Add shrimp, sprinkle with the orange juice, orange zest, salt and pepper and remaining olive oil.
• Roast until the shrimp turns pink, about 10 minutes.

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.

ROSEMARY GARLIC SHRIMP

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
• In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
• Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
• Garnish shrimp with rosemary sprigs and serve with lemon wedges.

SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE

Steps:

• Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
• Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
• In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.