Jumbo Shrimp (Prawns) and Balsamic-Orange Onions
photo by KerfuffleUponWincle
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 large sweet onions, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly grated orange zest
- 1 orange, juice of
- 2 tablespoons balsamic vinegar
- 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 1 pinch crushed red pepper flakes
- 12 large raw shrimp, 6-8 per pound, peeled and deveined, tails removed
- 1⁄4 cup green onion, sliced (scallions, use greens only)
-
TO SERVE
- 4 flour tortillas, warmed
directions
- Preheat oven to 400°F.
- Toss onions, oil and salt in a 9x13 baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
- Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.
- Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.
- Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve in warmed flour tortillas.
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Reviews
-
Delicious, well-developed flavors. I need to make this again to perfect the timing for my oven, though. I lost at least half of my onions to burning and had to transfer the good onions to a second pan at step 4. Some of those onions ended up burning, too. I can't figure it out, because in step 2, I cooked the onions for 40 minutes instead of 45, then in step 3 I cooked them for 20 minutes instead of 25 to 30. By step 4, I was wary and after the pan transfer, I only cooked them for 15 minutes instead of 30 and then step 5, I cooked for 15 minutes. I do have an oven thermometer and it was registering 400 degrees, so I'm not sure why they kept burning. That said, I will definitely try this recipe again because with what I had left I could tell the flavors were excellent!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida