Crispy Shrimp with Orange Sauce

Crispy Shrimp with Orange Sauce

Clean your shrimp, then prepare your dredges. First dredge use gluten free flour. Second dredge use one egg beaten with a dash of cream. Third dredge use flour, corn starch and gluten free bread crumbs. Dredge each shrimp and set it aside to dry out a bit.

Meanwhile prepare your orange sauce. Add all ingredients to medium saucepan except last four ingredients. Bring mixture to a boil. Cook for 5 minutes, then add liqueur. Cook for one more minutes. Then mix cornstarch and water together and when well blended add to orange sauce. Stir well and cook till thick, stirring often. Last add the butter to smooth the sauce out. Set aside and stir occasionally so a film doesn't form on the sauce.

 

1 cup orange juice
1/2 cup granulated sugar
2 garlic cloves micro-minced
1 inch fresh ginger peeled and micro-minced
2 tablespoons rice or white vinegar
2 tablespoons gluten free aminos
orange zest from one orange
1/2 teaspoon fine sea salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
2 tablespoons orange liqueur
1 tablespoon corn starch
1-1/2 tablespoons water
2 tablespoons butter 

Fry the shrimp in very hot peanut oil turning them once. Don't overcook your shrimp. Serve with the orange sauce on the side for dipping. Cut up the zested orange into segments to use as a garnish. You could double the recipe for orange sauce and freeze half. If you do so omit the butter till you thaw it to use next time. The ingredient for the orange sauce seem like a lot but these are ingredients I have in my pantry and refrigerator all of the time ready to make any sauces or prep any meals. Happy cooking!