Spicy Orange Shrimp is another delicious shrimp recipe I made up with what I had in hand. It was so good we had it two days in a row. Ha.
In melted butter saute chopped medium mushrooms and set aside, saute one chopped fine shallot and one inch cube chopped fine fresh ginger and one red bell pepper and set aside.
Squeeze two red oranges (they are a cross between the blood orange and the navel). Mix one tablespoon of corn starch and two tablespoons of water and stir into orange juice and set aside. Any orange can be substituted.
Saute three quarters a pound of cleaned and butterflied shrimp in butter over medium heat.
When shrimp start to turn pink on one side, add in vegetable mixture and sprinkle with ground cumin and ground chipotle chili pepper. I didn't measure, but probably added about one half a teaspoon of each.
Add the orange juice mixture to the pan. Turn up the heat to medium high and stir gently.
When orange sauce starts to thicken remove the pan from the heat.
Add 1/2 cup tightly packed chopped fresh cilantro and fold into shrimp mixture gently. You can substitute flat leaf parsley or leave out completely if you wish.
Serve immediately with a vegetable of your choice and some rice. I love serving with rice because any extra orange sauce can be spooned over the rice. Thanks for reading and for all your comments.