Orange Juice Shrimp

I don't know how I never thought of this before... Orange juice and shrimp?! What a fabulous idea! This was the perfect meal for a nice summery evening. I paired it with some asian stir fried vegetables and it was perfect.

I made this dish for the whole family again, but this time, I did it without the help of my husband who is normally my cooking assistant. He was at his 2 week Annual Training for the National Guard, so my mom got some good uninterrupted time with my newborn while I cooked this time.

I, of course, have included the recipe for the shrimp, but I would also like to tell you how I made the vegetables because it was ridiculously easy and soooo yummy. I used asparagus and snow peas and sliced carrots and mushrooms. Onions and peppers would have also been yummy but alas, I had none (which is not something that happens often).

First, you must prepare the asparagus. It is not at all complicated, but you must do it right, or else you get a slightly nasty result. To prepare it, you must remove the woody, fibrous ends of the stalk. Some people just cut the ends off, but I was taught that you are supposed to bend the stalks and they will naturally break where they are good to eat. Then I sauteed them in a pan with a little bit of sesame oil (a necessity if you are planning on doing any sort of asian cooking). Then I added all of the other vegetables and a bottle of stir fry sauce. I allowed them to simmer on medium for about ten minutes and it was ready to serve. Make up some rice and this dinner couldn't be any more perfect! It was nice and light. You never want something too heavy on a hot summer day.

Garlic Orange Chicken

Ingredients

• 24 pieces (26-30 Per Pound) Deveined Shrimp
• 2 cloves (to 4 Cloves) Garlic
• Fresh grated Ginger
  
• 1 tsp Cayenne
• 2 Tbsp McCormick Garlic and Bell Pepper seasoning
  
• ¾ cups Orange Juice
• 3 Tablespoons Salted Butter, Divided

Preparation Instructions

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well. Grate ginger into mixture according to taste.

In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.