SIZZLING HOT TANGERINE SHRIMP
A spicy/sweet shrimp stir fry. You can cook the rice while you prep and cook the shrimp. This seems like a lot of steps and ingredients, but once you start cooking it goes really fast. Prep time may be less if you purchase peeled and deveined shrimp instead of shell on.
Provided by Lynette ! @breezermom
Categories Fish
Number Of Ingredients 20
Steps:
- Combine the first 4 ingredients in a bowl; set aside.
- Combine the soy sauce and the next 7 ingredients; stir well with a wire whisk. Set aside.
- Peel and devein shrimp, if they are not already peeled and deveined. Cut in half crosswise, and set aside.
- Pour 2 tablespoons peanut oil around the top of a preheated wok, coating sides; heat at medium-high (375º) for 2 minutes. Add the pine nuts and stir fry for 2 minutes or until lightly browned. Remove the pine nuts, and drain on paper towels. Set aside.
- Pour 1 tablespoon peanut oil into wok. Add reserved shrimp, and stir-fry for 2 minutes or until the shrimp turn pink. Remove shrimp, and set aside.
- Pour the remaining 2 tablespoons peanut oil into the wok. Add the reserved chile mixture, and stir fry 15 seconds. Add the onion and red pepper, and stir-fry for 5 minutes or until tender. Remove the vegetable mixture; set aside.
- Combine the cornstarch and water; stir well. Pour the reserved soy sauce mixture into the wok; heat at medium high for 1 minute. Gradually add the cornstarch mixture; cook, stirring constantly, until mixture is thickened. Add the reserved pine nuts, shrimp, and vegetable mixture to the wok, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve over rice.
TANGERINE SHRIMP SALAD
A Favorite Southern Summer Seafood Selection from the kitchen of Sam's Seafood Grill. Luscious Citrus Grilled Shrimp with a Blue Agave Tangerine Vinaigrette set off this summer favorite.
Provided by Jetjouster
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- For Cajun Spices, we use Bayou Sam's Triple Blast, a great sub is Slap Yo Mama Cajun Spices or Tony's Creole Seasoning.
- TANGERINE SHRIMP: Mix dry ingredients. Coat shrimp or any type of seafood in lite olive oil, sprinkle zest then season to coat. Grill high to very high heat. Spray often with sweet vermouth. 1 to 2 minutes max. Do not overcook.
- BLUE AGAVE TANGERINE DRESSING: Combine all spices then add vinegar, whisk until well combined, next add Agave and whisk well. Last whisk in olive oil and whisk well till incorporated, fold in 2 tablespoons of fine blue cheese crumbles, reserving the rest for topping.
- The best method of preparation is to place plates in freezer to chill, peel to tail and devien shrimp. Heat grill, while grill is heating up, prepare dressing and let stand. Cook shrimp according to above. Pull plates, places greens in extra large bowl with lid, drizzle to taste amount of dressing. Cover bowl and toss and roll in the air to evenly coat salad. Plate salad and top with extra blue cheese crumbles if desired. Place shrimp around outside of plate.
- A big buttery chard would be nice here -- Cakebread or Rombaurer.
Nutrition Facts : Calories 215, Fat 17.2, SaturatedFat 4, Cholesterol 46.2, Sodium 477.1, Carbohydrate 8.1, Fiber 0.8, Sugar 4.8, Protein 7.1
TANGERINE SHRIMP
This is another recipe of my husband's. These little shrimp go great with a steak and baked potato or over a bed of buttery pasta.
Provided by Jessica Bennett
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make sure that all shrimp are peeled, deveined and defrosted. You can leave the tails on but I prefer them without tails.
- in large skillet over medium heat saute garlic and onions in the butter until soft. Once onions are soft add in the juice of the 2 tangerines and let simmer for 2 minutes.
- Add the shrimp into the sauted mixture and cook until done (about 5 or 6 minutes).
Nutrition Facts : Calories 130.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83.1, Carbohydrate 7.2, Fiber 1, Sugar 5, Protein 0.6
COUSCOUS AND SHRIMP SALAD WITH TANGERINES AND ALMONDS
Categories Salad Side Yogurt High Fiber Almond Shrimp Chickpea Tangerine Couscous Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added
Yield Makes 24 servings
Number Of Ingredients 14
Steps:
- Place yogurt in medium bowl. Gradually whisk in oil and cumin. Stir in lemon juice and garlic. Season dressing to taste with salt and pepper. Cover and chill. (Can be made 2 days ahead. Keep refrigerated.)
- Mix 6 cups water and salt in large saucepan; bring to boil. Mix in couscous. Remove from heat. Cover; let stand until water is absorbed and couscous is tender, about 10 minutes. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Gently mix in tangerines, garbanzo beans, raisins, 3/4 of shrimp, 3/4 cup green onions and 1/2 cup almonds. Stir in dressing. Season salad to taste with salt and pepper. Transfer salad to large serving platter. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 30 minutes before serving.) Garnish with remaining shrimp, green onions and almonds.
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SPICY-SWEET TANGERINE SHRIMP WITH BABY BOK CHOY …
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Servings 4Total Time 30 mins
- Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.=
- Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.
- To make strips of tangerine peel, use a pairing knife and start at the top of the fruit, working around and down in a spiral. Try to avoid cutting away the white pith with the peel.
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- In a small bowl, whisk together soy sauce, honey, tangerine juice and corn starch, making sure there are no lumps. Set aside.
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