Jumbo Shrimp (Prawns) and Balsamic-Orange Onions |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 1 |
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The arrival of the first sweet onions of the season is an event to be celebrated, and this dish does just that. The onions are slow-roasted in the oven - which brings out even more sweetness - and then combined with both orange zest and juice, plus some balsamic vinegar to balance the flavors. Jumbo shrimp are added here, but sweet scallops would be delicious as well. Serve with warmed flour tortillas so this luscious dish can be eaten taco-style. Ingredients:
2 large sweet onions, sliced |
2 tablespoons extra virgin olive oil |
1 teaspoon kosher sea salt |
1 teaspoon freshly grated orange zest |
1 orange, juice of |
2 tablespoons balsamic vinegar |
1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary |
1 pinch crushed red pepper flakes |
12 large raw shrimp, 6-8 per pound, peeled and deveined, tails removed |
1/4 cup green onion, sliced (scallions, use greens only) |
4 flour tortillas, warmed |
Directions:
1. Preheat oven to 400°F.
2. Toss onions, oil and salt in a 9x13 baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
3. Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.
4. Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.
5. Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve in warmed flour tortillas.
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