Sizzled Citrus Shrimp Recipes

SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO & PINE NUTS

Steps:

• Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
• Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

GULF-STYLE CITRUS SHRIMP

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.

SIZZLED CITRUS SHRIMP

Steps:

• Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
• Add shrimp and toss to coat.
• Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
• Drain well, reserving marinade.
• Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
• Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Season with salt, sprinkle with parsley and serve immediately.
• About 4 servings- 3/4 cup each.