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!!
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!!
