Pan Roasted Shrimp With Orange, Arugula, and Tarragon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Food & Wine Ingredients:
2 large seedless oranges |
16 jumbo shrimp, shelled and deveined (about 2 pounds) |
1/4 cup olive oil |
2 tablespoons tarragon leaves |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon minced garlic |
1/2 cup fresh orange juice |
2 tablespoons champagne or 2 tablespoons white- wine vinegar |
2 bunches arugula, trimmed |
1 small red onion, sliced into rings |
Directions:
1. Preheat the oven to 425°. Finely grate the zest of 1 orange. Using a sharp knife, peel both oranges, removing all of the bitter white pith.
2. Thinly slice the oranges crosswise; set aside. In a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.
3. Heat a large ovenproof skillet. Add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute.
4. Remove the skillet from the heat.
5. Roast the shrimp in the oven for 2 minutes. Using tongs, turn the shrimp and add the orange juice and zest.
6. Roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.
7. Meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil.
8. Whisk in the juices from the shrimp. Add the arugula and toss; transfer the salad to plates.
9. Arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve.
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