While most of the country is covered in a blanket of snow, this is the time of the year in Arizona when trees in the neighborhood are brimming with oranges, lemons, limes, and grapefruit. If you don't happen to have a citrus tree in your own yard, not to worry, because friends, neighbors and co-workers will bring you grocery bags full to get rid of their own supply. It just so happens that we have been the lucky recipients of an abundance of juicy lemons and oranges.
So yesterday when I found some magnificent U-10 shrimp, it was a no-brainer that I would do something citrus-y with them. Since I don't always like lemon in savory dishes, I knew that it would be utilizing orange. Enter my favorite Cooking Light recipe ever! We have made the crunchy shrimp with ginger orange sauce several times with great results. That said, I wasn't sure I wanted to coat these big beauties with anything, but instead keep them as unadulterated as possible. So, I decided to simply sear the giant prawns with a little salt, pepper and grated ginger. Then, to finish, a drizzle of the Ginger Orange sauce from the Cooking Light recipe. Oh.My.God. this was good.
Served upon a mound of quinoa, it was a great way to showcase the lovely shrimp and the very fresh oranges that we had.
GINGER ORANGE SAUCE - from Cooking Light
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside
This sauce is also great on steamed veggies and even grilled chicken.
For wine, we picked out the 2005 Bonterra Viognier. Bonterra is known for organically grown grapes. The floral aroma and hints of orange and honeysuckle complemented the shrimp perfectly.
And finally, I leave you with a photo of Chase, playing (aka going nuts)with his favorite toy.