Sauteed Shrimp With Orange Dust
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
49
Sourness
47
mins
Prep time (avg)
4
Difficulty
Ingredients:
4 large
Artichoke1 medium
Onion (sliced)1.5 cups
White Wine (dry)1
Salt24 large
Shrimp (peeled)3 tbsps
Unsalted Butter4 cups
Arugula2
Oranges1 cup
SugarDirections:
1
Cut off pointy tops of artichokes to within 1 or 1 1/2 inches of the base
2
Remove all but about 1/2-inch of the stem
3
Cut all around the artichoke, removing all of the hard parts
4
Open up the center and dig out the choke with a blunt-edged spoon
5
Trim any remaining hard parts; what's left is the artichoke bottom
6
Heat 1/4 cup oil in a deep, large skillet over medium-high heat
7
Add onion and saute until it begins to soften, about 2 to 3 minutes
8
Lay the artichoke bottoms on top of the onion, then pour in the wine
9
Bring to a boil, reduce heat to low, and cover
10
Simmer, turning the artichokes after 15 minutes, until the bottoms are tender but not mushy, 30 to 45 minutes total
11
Remove cooked artichokes, reserving about 3/4 cup of the cooking liquid
12
Cut artichokes into bite-sized chunks and return them to the pan with the cooking liquid, add remaining 1 tablespoon oil, salt and pepper, to taste, and the lemon juice
13
Turn the heat to very low to keep them warm
14
Season the shrimp with salt and a tiny sprinkling of cayenne
15
Heat a large nonstick skillet over medium-high heat for 1 minute
16
Add the butter to the hot skillet
17
Dredge each of the shrimp in the orange dust and place them in the skillet
18
Cook until lightly browned, about 2 minutes, and then turn over and cook another 2 to 3 minutes
19
Divide the arugula among 4 plates
20
Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over all and garnish with basil
21
Sprinkle a little orange dust around the outside of each plate, and serve immediately
22
Preheat oven to 350 degrees F
23
Use a vegetable peeler to peel the oranges; you should get 8 to 10 broad strips from each one
24
Scrape all the white pith from inside the peel using a paring knife
25
Place the peels in a small saucepan with 1 cup water and the sugar
26
Bring to a boil over high heat, reduce heat to medium and simmer 10 to 15 minutes or until the liquid becomes syrupy
27
Remove the peels and drain
28
Line a cookie sheet with aluminum foil and spread with the oil
29
Scatter the cooked peels on the foil; they should not touch one another
30
Bake until dry but not at all brown, about 15 minutes
31
If they begin to brown before they are dry, reduce oven temperature
32
Let cool at room temperature, preferably in a dry place
33
Crumble, then grind in a spice mill or coffee grinder until powdery
34
Store in a tightly sealed jar
35
Orange dust retains peak flavor for a couple of weeks, but it will keep virtually forever, gradually losing its intensity
36
Yield: about 3 tablespoons