 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I created this when I had oranges that were too sour to eat, and not much in the fridge. I've made it again with ripe oranges and ended up adding 1tsp lemon juice. Serve over white rice. Ingredients:
1 lb shrimp (51-60 lb size) |
1 -2 tablespoon olive oil |
2 large carrots (about 2 cups) |
3 green onions |
4 minced garlic cloves |
3/4 cup chicken broth |
1 sour orange |
1 teaspoon cornstarch |
pepper |
Directions:
1. Wash and peel shrimp, dry on a paper towel.
2. Cut carrots into matchsticks and green onion diagonally in 1/2 to 1 inch pieces.
3. Cut and squeeze orange into the cold chicken broth, using a spoon to get the pulp. Add cornstarch. set aside.
4. Heat skillet over medium high with olive oil; add shrimp and cook until pink (about 2 min), remove from pan.
5. Reduce heat to medium-low, add more oil to skillet if needed and cook the carrots, onion and garlic for 2-3 minutes.
6. Add liquid, stir & let sit 1 minute. Add shrimp, stir occasionally for 2 to 3 minutes until sauce thickens but is still runny, you may need to increase heat to medium.
|
|