This has been our favorite shrimp recipe for so long now; I haven't made a different shrimp dish in years. This is a very simple recipe that packs a lot of awesome flavor. Every time I crave shrimp and save a new recipe to try, I change my mind at the last minute and make this instead. It really is fantastic. My entire family loves this shrimp. My kids have actually been known to jump up and down with excitement when they see this for dinner.
I started to make this the other night and realized that I didn't have the recipe in my index here yet. No clue how that is even possible, but now it is here at last. Truly the best and last shrimp recipe you'll ever need. Served over rice for a main dish, tossed into a salad or as a mouthwatering appetizer, this shrimp is the reason I haven't ordered shrimp from a restaurant in years.
Spicy Orange Garlic Shrimp
recipe adapted from Pastor Ryan
Yield: 4 servings
1 lb medium size raw shrimp, 26-30 pieces
4 large cloves garlic, minced
1 cup good quality orange juice
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay Seasoning (no substitutions here)
1 teaspoon arrowroot powder or cornstarch
3 tablespoons butter, divided
Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large glass measuring cup or small bowl, whisk together the orange juice, garlic, cayenne pepper, old bay and arrowroot. Set this aside next to the stove.
In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate. Leave the pan over the heat on high.
When the pan with the drippings starts to just slightly smoke, add the orange juice mixture to the pan. Stir with a spatula, scraping up all the bits on the bottom of the pan. Add the last tablespoon of butter to the sauce and reduce heat to a low simmer. Stirring occasionally, let it cook for a few minutes. The sauce should thicken just slightly.
Return the shrimp to the pan and toss to coat in the sauce. Let them mingle for just a few seconds and then serve hot. Enjoy!
ONE YEAR AGO TODAY: Homemade Peanut Butter