Shrimp With Oranges And Rosemary Vinaigrette Recipes

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Steps:

• Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
• Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
• In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.

Steps:

• To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat. Simmer the mixture until the flavors blend, about 10 minutes then add the cream. Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes. Strain the sauce through a fine sieve and set aside until shortly before serving.
• To begin the zucchini rings: Cut each zucchini into 4 (1-inch thick) cylinders. Dice the remaining zucchini and set aside for garnish. Cut out the center of each zucchini cylinder, creating a hole in each ring about 1 1/2 inches across. Reserve the centers to make the custard below. Bring a large pot of salted water to a boil. Blanch the zucchini rings until they are just tender, then drain and refresh in ice water.
• Preheat the oven to 325 degrees F.
• To make the custard: Mash the reserved zucchini centers. In a small bowl, whisk the egg yolks with the cream. Add the mashed zucchini, orange zest, rosemary and garlic. Divide the mixture between 4 ramekins then bake in a water bath until the custard is just set, about 15 minutes. Remove the custards from the oven and keep warm. Reduce the oven temperature to 200 degrees F.
• To assemble the zucchini and shrimp rings: Fit each shelled shrimp into a blanched zucchini ring by curling the shrimp. Skewer the remaining shrimp with toothpicks (so they will lie flat during cooking).
• To finish the sauce: Bring the strained sauce to a simmer over medium heat. Reduce the heat to low. Gradually incorporate the butter, emulsifying it into the sauce with a handheld mixer or whisk. Adjust the seasoning with salt and pepper and reserve over very low heat.
• To cook the shrimp and garnish: Heat several tablespoons of olive oil in 2 large skillets over medium heat. Working in batches if necessary, cook the diced zucchini in one pan and the sliced oranges in the other. Season the zucchini with salt and pepper and cook until golden and tender; keep warm in a low oven. Cook the orange slices just until firm, season with pepper then keep them warm in the oven as well.
• Wipe out the skillets. Add olive oil to each and heat over medium. Season the stuffed zucchini and the skewered shrimp liberally with salt and pepper. Working in batches, cook the zucchini and shrimp rings in 1 pan and the skewered shrimp in the other, in both cases cooking until the shrimp is firm and lightly browned.
• To plate the dish: Unmold the custards onto 4 large warm plates (run a paring knife around the outer edges of the molds first to prevent sticking). Arrange zucchini and shrimp ring around each custard. Remove the toothpicks from the shrimp and place 4 shrimp on each plate. Arrange a slice of blood orange and some diced zucchini on each plate. Drizzle the plates with blood orange sauce and basil oil. Garnish with fresh rosemary sprigs and serve.

Steps:

• Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain and serve on a bed of lettuce or in individual shells.

Steps:

• Heat the oven to 500.
• Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
• Drizzle with olive oil and lemon juice.
• Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.

Steps:

• Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

Steps:

• Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
• Store in an airtight container in the fridge for up to a week.

Steps:

• Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.
• Add lettuces and green onions to dressing mixture and toss well.

Steps:

• Preheat oven to 450.
• When oven is ready,warm 2 tbsp of the olive oil in a 9 x 13 inch baking pan.
• Add rosemary, return to oven until rosemary begins to sizzle.
• Add shrimp, sprinkle with the orange juice, orange zest, salt and pepper and remaining olive oil.
• Roast until the shrimp turns pink, about 10 minutes.

Steps:

• Make a slit along the vein of each shrimp using a sharp paring knife, cutting through the shells and slightly into the flesh to partially butterfly; devein. Combine garlic and oil in a medium bowl, slightly mashing garlic. Stir in orange zest and juice. Add shrimp. Rub marinade into shrimp to coat. Let marinate in refrigerator, covered, tossing occasionally, for at least 1 hour.
• Preheat oven to 450 degrees. Season shrimp with 1/2 teaspoon salt and some pepper; toss to coat. Remove from marinade, brushing off any large garlic pieces. Strain marinade into a bowl, pressing on garlic; discard solids.
• Arrange half the rosemary in a 12-inch cast-iron skillet. Place oranges on top of rosemary. Arrange shrimp on top of oranges. Tuck remaining rosemary between shrimp. Pour in reserved marinade.
• Bake in upper third of oven until shrimp start to brown and are just cooked through, 13 to 15 minutes.