November 01, 2010

Shrimp & Veggies with Pasta

One website I enjoy checking in on often is The Pioneer Woman - she's got tons of recipes and often has awesome give-a-ways too. While reading her blog one day, she told readers about a guy named Ryan who was going to be doing a guest post for her. Turns out Ryan runs a blog called This is Reverb and he's a pastor at a local church here in Cincinnati. Apparently, in addition to being a Pastor, Ryan is also quite a cook . So, this part of this recipe comes from his blog and it gets two thumbs up in my book!

Spicy Orange Shrimp:
  • 24 pieces (26-30 Per Pound) Deveined Shrimp
  • 2 cloves (to 4 Cloves) Garlic
  • ¾ cups Orange Juice
  • ½ teaspoons Ground Cayenne Pepper
  • 1 teaspoon Old Bay Seasoning
  • 3 Tablespoons Salted Butter, Divided

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. (I used the minced garlic from the jar for this part, but I'm sure freshly sliced garlic is a better choice!) Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.

In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce.

Roasted Vegetables:
This is a really quick side dish to fix when you've got some vegetables that need to be used up quick. The night I made these veggies, I used mushrooms, red onions, red peppers and broccoli. Drizzle the veggies lightly with olive oil and season with a dry herb seasoning.

The finished product - I served the shrimp and veggies over some whole wheat pasta - Enjoy!

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