* Blood oranges are available in mid-winter. Fresh blood orange juice is sold seasonally
And frozen concentrate is available year round at gourmet stores.
** Basil oil can be purchased or made by steeping 1 bunch of basil in 2 cups of extra-virgin olive oil until the oil is slightly colored and fragrant.
To make the sauce, combine the blood orange juice, shallots, tarragon, rosemary and sugar and bring to a simmer over medium heat. Simmer the mixture until the flavors blend, about 10 minutes then add the cream. Simmer for another 1 or 2 minutes, then remove the pot from the heat and steep for 15 minutes. Strain the sauce through a fine sieve and set aside until shortly before serving.
To begin the zucchini rings: Cut each zucchini into 4 (1-inch thick) cylinders. Dice the remaining zucchini and set aside for garnish. Cut out the center of each zucchini cylinder, creating a hole in each ring about 1 1/2 inches across. Reserve the centers to make the custard below. Bring a large pot of salted water to a boil. Blanch the zucchini rings until they are just tender, then drain and refresh in ice water.
Preheat the oven to 325 degrees F.
To make the custard: Mash the reserved zucchini centers. In a small bowl, whisk the egg yolks with the cream. Add the mashed zucchini, orange zest, rosemary and garlic. Divide the mixture between 4 ramekins then bake in a water bath until the custard is just set, about 15 minutes. Remove the custards from the oven and keep warm. Reduce the oven temperature to 200 degrees F.
To assemble the zucchini and shrimp rings: Fit each shelled shrimp into a blanched zucchini ring by curling the shrimp. Skewer the remaining shrimp with toothpicks (so they will lie flat during cooking).
To finish the sauce: Bring the strained sauce to a simmer over medium heat. Reduce the heat to low. Gradually incorporate the butter, emulsifying it into the sauce with a hand held mixer or whisk. Adjust the seasoning with salt and pepper and reserve over very low heat.
To cook the shrimp and garnish: Heat several tablespoons of olive oil in 2 large skillets over medium heat. Working in batches if necessary, cook the diced zucchini in one pan and the sliced oranges in the other. Season the zucchini with salt and pepper and cook until golden and tender; keep warm in a low oven. Cook the orange slices just until firm, season with pepper then keep them warm in the oven as well.
Wipe out the skillets. Add olive oil to each and heat over medium. Season the stuffed zucchini and the skewered shrimp liberally with salt and pepper. Working in batches, cook the zucchini and shrimp rings in 1 pan and the skewered shrimp in the other, in both cases cooking until the shrimp is firm and lightly browned.
To plate the dish: Unmold the custards onto 4 large warm plates (run a paring knife around the outer edges of the molds first to prevent sticking). Arrange zucchini and shrimp ring around each custard. Remove the toothpicks from the shrimp and place 4 shrimp on each plate. Arrange a slice of blood orange and some diced zucchini on each plate. Drizzle the plates with blood orange sauce and basil oil. Garnish with fresh rosemary sprigs and serve.
Cook's Note: Use banana shrimp for this recipe when they are available.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	13204.65 Kcal (55285 kJ)
Calories from fat	7654.4 Kcal
		% Daily Value*
Total Fat	850.49g	1308%
Cholesterol	3409.81mg	1137%
Sodium	1164.5mg	49%
Potassium	3646.78mg	78%
Total Carbs	530.21g	177%
Sugars	121.09g	484%
Dietary Fiber	40.46g	162%
Protein	810.07g	1620%
Vitamin C	357.2mg	595%
Vitamin A	24.2mg	807%
Iron	58mg	322%
Calcium	10226.8mg	1023%

Amount Per 100 g
Calories	1071 Kcal (4484 kJ)
Calories from fat	620.83 Kcal
		% Daily Value*
Total Fat	68.98g	1308%
Cholesterol	276.56mg	1137%
Sodium	94.45mg	49%
Potassium	295.78mg	78%
Total Carbs	43g	177%
Sugars	9.82g	484%
Dietary Fiber	3.28g	162%
Protein	65.7g	1620%
Vitamin C	29mg	595%
Vitamin A	2mg	807%
Iron	4.7mg	322%
Calcium	829.5mg	1023%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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