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Tuesday, March 2, 2010

Citrus Shrimp over Rice

Tonight was what my father calls a "pastish" night, when you pretty much clean out the refrigerator and use whatever you can to make your dinner. So that is what we did! Dave and I went through and grabbed what veggies were looking a little worse for the wear and I came up with this citrus dish for our shrimp. It turned out very good!! As I have said more than once, Dave loves sauce, so you can adjust the broth as you see fit. This could have been a dry dish or a soupy dish..we ended up making it a soupy dish.

1/2 lb to 1 lb shrimp
6 oz pkg crimini mushrooms, chopped
1 leek, chopped
5 cloves garlic, minced
3 ribs celery, chopped
3 clementine oranges, juiced (I used the cuties)
1 lemon, juiced
1/4 cup grand marnier liquer
1/2 cup to 1 cup chicken stock (depending on how much broth you want)
1 tsp sea salt
1 tsp crushed red peppers
1 tbsp chili paste
3 dried chilis, de-seeded
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

In a very hot pan, spray some pam and sear the shrimp till they are almost done. Remove the shrimp from the heat and place on a dish. You will be adding them back into the sauce prior to serving so you will be able to complete the cooking process and heat them through.


Chop the leeks and place in a bowl of water to make sure the dirt and grit have been removed. Chop the mushrooms and the celery and garlic. It is important to make sure all veggies are prepared prior to beginning the cooking process.


In the same frying pan you had the shrimp, add about 2 tbsp of extra virgin olive oil. Add the leeks and the celery, and saute for about 7 minutes. You want to make sure the leeks and the celery are almost cooked prior to adding the rest of the veggies. Add the mushrooms and the garlic and saute for about 7 more minutes until the mushrooms have reduced in size and are almost cooked through.

While the veggies are sauteeing, juice the lemon and the clementines and add to the pan to deglaze the bottom of the pan. Add the liquer and the chicken stock, thyme, rosemary, chili paste, chilis and the crushed red peppers. Bring to a simmer for about 5 - 7 minutes. Add the shrimp back in and finish cooking. Serve over rice.