Friday, May 1, 2009
Spicy Orange Garlic Shrimp - Spaghetti
The Pioneer Woman is one of my favorite food blogs. I've tried a lot of her recipes and I can't think of one I didn't like. About a month ago (I know, I'm behind on posting!!) I made a recipe Spicy Orange Garlic Shrimp from her blog. I was planning on serving with white rice and sauteed mushrooms & onions but in the middle of cooking I realized I didn't have any white rice. Yikes! So I thought I'd serve the shrimp over pasta instead. As I was plating everything I decided to just toss the sauteed mushrooms, green peppers, & onions in with the pasta and shrimp.
I was pleased with the results, considering I was throwing stuff together as I went - Jordan was very pleased. :) He loves sauteed mushrooms and kept raving about this meal. The shrimp are very flavorful and would be great as an appetizer. Definitely give this one a try!
1 bag frozen raw shell-on shrimp
3/4 cup orange juice
2-4 cloves of garlic
3 Tablespoons butter
1/2 tsp ground cayenne pepper
1 tsp old bay seasoning - I didn't have old bay seasoning so I used Creole seasoning instead - might have made my dish a bit spicier.. :)
Rinse shrimp under warm water until thawed. Peel shell & tail off shrimp and let shrimp dry on paper towel.
Thinly slice garlic cloves and combine with orange juice. Add spices to the orange juice/garlic mixture and stir to combine.
Melt 2 tablespoons of butter over high heat. Once the butter has melted add the shrimp to the pan.
Cook for about 1 minute and then flip all the shrimp over. After another minute the shrimp should be cooked through.
Remove the shrimp from the pan and turn up the heat to high.
Once it starts smoking a bit add the orange juice mixture. Give it a stir and add the last tablespoon of butter.
Cook for a few minutes until the sauces is a bit thicker. Add cooked shrimp back to the sauce and stir until all shrimp are coated with the sauce. I kept them in there so the shrimp were warmed back up.
You can eat them just as they are, served with rice or served over pasta.
I served mine over pasta with sauteed mushrooms, green peppers and onions.