Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, September 15, 2011

Some of you know that IT Guy won't touch seafood. He says he won't even eat beef if it fell in the water. Poor thing...he doesn't know what he's missing. I LOVE it!! So any way I can eat it...I'm all for it. My favorite way to eat shrimp is breaded. Yum! When I was a kid, we didn't go out to eat very often, but when we did...I ALWAYS ordered breaded shrimp. But now that my taste buds have matured, I enjoy it various ways. And served with this glaze, 
it's "top drawer"!!

Sweet and Spicy Orange 
Glazed Shrimp

1 pound shrimp – peeled, deveined

1/2 cup  orange juice
3 tablespoons rice wine vinegar
1 teaspoon ketchup
1 tablespoon soy sauce
2 tablespoons olive oil
1 heaping tablespoon sugar
2 teaspoons chili paste
1/8 teaspoon ground ginger

Combine all ingredients in a zip top bag. Add shrimp and allow to marinate for at least 30 minutes in the fridge.

Drain marinade into a small bowl.

Heat a skillet with some olive oil. Add shrimp to pan and season with salt and pepper. Cook shrimp until no longer pink. Remove to a plate.

In the same skillet, pour reserved marinade and cook until thick and syrupy…about 5 minutes. Add shrimp back into glaze and stir.

Serve over pasta or better, yet....RICE!!

The stuff you'll need...

I put a large zip top bag over a big measuring cup to 
hold it open while I added the ingredients for the marinade.

Here's everything...including the shrimp.

After it has all marinated for a while, drain the marinade 
and it aside. (I just snipped a hole in one corner of the plastic 
bag and drained it that way.)

Saute the shrimp in a little olive oil until it's no longer pink. 
This won't take very long..just a few minutes.

Remove the shrimp to a bowl.

Pour the reserved marinade into the skillet.

Let it reduce until it's nice and thick and syrup-y.

I served mine over pasta because that's what I had, 
but NEXT time, I'm doing rice. But it was GOOD!!


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