Surinam Shrimp With Tomatoes And Blood Oranges Recipes

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BLOOD ORANGE-SHRIMP STIR-FRY

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16



Blood Orange-Shrimp Stir-Fry image

Steps:

  • Season the shrimp with 1/2 teaspoon salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon salt and whisk to combine. Quarter the remaining 2 oranges and thinly slice; set aside.
  • Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp-tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
  • Heat a large nonstick skillet or wok over high heat; add 2 tablespoons vegetable oil. Add the shrimp and cook, stirring occasionally, until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
  • Add the remaining 1 tablespoon vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring, until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook, stirring, until slightly thickened, 2 to 3 minutes.
  • Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

1 1/2 pounds large shrimp, peeled and deveined
Kosher salt
1 tablespoon cornstarch
5 blood oranges
3 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons ketchup
1 teaspoon toasted sesame oil
8 ounces snow peas, trimmed
3 tablespoons vegetable oil
1/3 cup dried chiles de arbol (about 24) or other small dried chiles
3 cloves garlic, minced
1 tablespoon minced peeled ginger
4 scallions, cut into 1- to 2-inch pieces
1 tablespoon sesame seeds
Cooked white rice, for serving

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Provided by Marc Murphy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Moroccan Shrimp with Tomatoes and Onions image

Steps:

  • For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
  • For the shrimp: Preheat the oven to 400 degrees F.
  • In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
  • Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

1 Meyer lemon, cut into 8 wedges
1/3 cup lemon juice
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
10 ounces cherry tomatoes, halved
2 teaspoons ras el hanout (Middle Eastern spice mix)
1 teaspoon kosher salt
1 pound fresh head-on large shrimp
Leaves from 1 bunch cilantro, chopped

AUSTRALIAN SHRIMP WITH BLOOD ORANGE SAUCE

Provided by Food Network

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 24



Australian Shrimp with Blood Orange Sauce image

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.

10 cups blood orange juice*
3 small shallot, sliced
1/4 cup freshly chopped tarragon leaves
3 tablespoons chopped fresh rosemary leaves
1/4 cup sugar
2 cups heavy cream
1 1/2 pounds unsalted butter, cut into small pieces
Kosher salt and freshly ground white pepper
4 zucchini
20 large shrimp (see Cook's Note), 16 peeled and deveined
6 tablespoons fruity extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zucchini, reserved from above
8 egg yolks
1 cup heavy cream
1 tablespoon minced orange zest
1 tablespoon freshly chopped rosemary leaves
1 teaspoon minced fresh garlic
4 tablespoons extra virgin olive oil
Diced zucchini, reserved from above
2 blood oranges, peeled and sliced
Kosher salt and freshly ground black pepper
Basil oil**
4 sprigs fresh rosemary, for garnish

MARINATED SHRIMP WITH ORANGE

Provided by Food Network

Categories     appetizer

Yield 6 appetizer servings

Number Of Ingredients 13



Marinated Shrimp with Orange image

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.

3 pounds large raw shrimp, peeled and deveined
4 oranges, peeled and sectioned
2 to 3 medium white onions, sliced
1 to 1 1/2 cups cider vinegar
1 cup vegetable oil
2/3 cup fresh lemon juice
1/2 cup ketchup
2 tablespoons drained capers
2 tablespoons minced parsley
2 teaspoons salt
2 teaspoons mustard seed
1/4 teaspoon pepper
2 cloves garlic, crushed

EASY SHRIMP AND TOMATOES

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8



Easy Shrimp and Tomatoes image

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
  • Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

SHRIMP ESCABèCHE WITH BLOOD ORANGE MOJO

Categories     Sauce     Citrus     Shellfish     Appetizer     Side     No-Cook     Picnic     Super Bowl     Lemon     Shrimp     Bell Pepper     Spring     Summer     Winter     Cilantro     Tortillas     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14



Shrimp Escabèche with Blood Orange Mojo image

Steps:

  • Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat. Add pinch of salt; boil until orange juice mixture is reduced to 1 cup, about 15 minutes. Cool. Mix in crushed red pepper.
  • Mix shrimp, bell pepper, celery, red onion, cilantro, and 1/4 cup olive oil in bowl. Toss with orange juice mixture and remaining minced garlic clove. Season with salt and pepper. Cover and chill until cold, about 2 hours. (Can be made 8 hours ahead. Keep refrigerated.)
  • Arrange escabeche in shallow bowl. Drizzle with additional olive oil, if desired. Garnish with lemon wedges. Serve with tortilla chips or pita chips.

2 cups freshly squeezed blood orange juice or other orange juice
1 cup fresh lemon juice
3 large garlic cloves, minced, divided
Pinch of salt
1/2 teaspoon dried crushed red pepper
2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces
2 cups chopped red bell pepper
1 1/2 cups chopped celery
1 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
Additional olive oil (optional)
Lemon wedges
Tortilla chips or pita chips

SURINAM SHRIMP WITH TOMATOES AND BLOOD ORANGES

Provided by Molly O'Neill

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9



Surinam Shrimp With Tomatoes And Blood Oranges image

Steps:

  • In a large kettle, heat the olive oil over medium heat and add the onion and garlic. Cook, stirring, until the onion is softened, about 5 minutes. Add the tomatoes, anchovy paste and white wine. Bring to a simmer and cook, uncovered, for 25 minutes, stirring occasionally.
  • Meanwhile, segment the blood oranges: using a paring knife, peel the oranges, cutting deeply enough to remove the outer layer of white pith. Free each segment by cutting around the membrane, angling the knife toward the center. Transfer the segments to a bowl with as much juice as possible.
  • Raise the heat under the kettle to high and add the shrimp and orange segments. Simmer, stirring very occasionally, until the shrimp are just cooked through, about 5 to 6 minutes. Season with salt and pepper and serve immediately with basmati or jasmine rice.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 997 milligrams, Sugar 13 grams, TransFat 0 grams

1 tablespoon olive oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
2 cups crushed canned plum tomatoes
3/4 teaspoon anchovy paste
1/2 cup white wine
3 blood oranges
1 1/2 pounds large shrimp, preferably Surinam, shelled and deveined
Salt and freshly ground black pepper to taste

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