Blood Orange Shrimp Stir-Fry

 

Yield 4-6 Main Course Servings

 

I served this at my recent Valentine Brunch - Full of wonderful Flavors!

 

 

Ingredients:

1 1/2 pounds large Shrimp, peeled and deveined

Kosher Salt

1 tablespoon of cornstarch

5 blood oranges

3 tablespoons rice vinegar

3 tablespoons honey

3 tablespoons ketchup

1 teaspoons toasted sesame oil

8 ounces of snow peas, trimmed

3 tablespoons of vegetable oil

1/4 cup dried chiles de arbol (about 24) 

3 cloves of garlic, minced

1 tablespoons minced peeled ginger

4 scallions, ut into 1- to 2- inch pieces

1 tablespoon sesame seeds

Cooked white rice, for serving.

Method:

-Season the shrimp with 1/2 teaspoon of salt in a large bowl. Add the cornstarch and toss to coat;set aside.

-Juice 3 of the oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 teaspoon of salt and whisk to combine.

-Quarter the remaining 2 oranges and thinly slice; set aside.

-Fill a bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and blanch 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 of 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 of vegetable oil and the chiles to the skillet. Cook, stirring, until lightly toasted, about 1 minute; add 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-add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

Enjoy Chef Ed