Recipe by Juenessa
This recipe comes from Gourmet Magazine. This shrimp is easy to prepare and tastes delicious!
Top Review by MarraMamba
These were wonderful shrimp. Easy, flavorfull and the marinade/dipping sauce was perfectly spiced. As I didn't have endive, and was to lazy to peel the oranges, i used Recipe #50124 to put the shrimp on. The cinnamon that got into some of the shrimp actually balanced beautifully.
- 1⁄2 cup fresh lime juice
- 1⁄4 cup orange marmalade
- 3 large garlic cloves, minced and mashed to a paste with
- 1 teaspoon salt
- 1⁄2 cup fresh coriander sprig, washed well, spun dry, and chopped fine
- 4 tablespoons olive oil
- 1 tablespoon soy sauce
- 1⁄2 teaspoon hot red pepper flakes
- salt and pepper, to taste
- 1⁄2 lb large shrimp, shelled, leaving tail and first shell section intact, and if desired deveined (21 to 24 per pound)
- 2 oranges
- 2 heads endive
- fresh coriander sprig, for garnish
Directions See How It's Made
- In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/2 cup mixture in a small bowl or ramekin for dipping.
- In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
- Peel oranges and slice horizontally.
- Wash endive leaves.
- Arrange orange slices and endive on a plate.
- Drain shrimp, discarding marinade and lightly pat dry between paper towels.
- In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute 1/2 of the shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
- Saute remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
- Place shrimp atop orange and endive salad.
- Garnish with coriander sprigs and drizzle with reserved dipping sauce.