This recipe is from Le Gordon Bleu Quick and Easy book. I have made it several times and its very tasty. It is good to serve over rice.
- Peel the ginger and grate it in a bowl.
- Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
- Add the shrimp cover and marinate at room temperature for 15 minutes.
- Meanwhile thinly slice the red pepper.
- Slice the scallions on the diagonal keeping the white and green separate.
- Peel and segment the oranges, catching the juice in a bowl.
- There should be 3 or 4 tbsp of juice.
- Heat a wok or skillet over moderately high heat unil hot.
- Add the shrimp and stir fry for a few minutes until pink all over.
- Remove with a slotted spoon and set aside.
- Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
- Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
- Serve with the green parts of the scallions over rice.
- 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.
Wonderful, fresh & sunny flavours! I used half chicken and half shrimp (I don't eat shrimp, while SO likes it a lot!) and marinated and cooked them separately; the marinade worked beautifully with the chicken too! We thoroughly enjoyed our dinner and look forward to making this again. Thank you for a gorgeous recipe Britgal!
Yeeee-ummmy! I only had green pepper, red would be prettier on the plate! I squeezed my oranges to make 4 T. juice and opted not to use the orange sections in the finished dish. I used 1/2 t. crushed red pepper flakes and that provided a nice little burst of heat. As we'd just eaten rice the night before, I served the shrimp over a choice of fresh sauteed spinach or egg noodles, along with crunchy bread. We thought this shrimp was divine! Will make again! Thanks!
Pretty and delicious! Would be even more gorgeous with larger shrimp ~ my shrimp were small! Made for Spring PAC 2011.