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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes shrimp.Don Thompson, Houston, Ohio Ingredients:
1 tablespoon cumin seeds |
1 tablespoon whole peppercorns |
1 tablespoon grated orange or tangerine peel |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1 pound uncooked jumbo shrimp, peeled and deveined |
3 cups orange juice |
3 tablespoons rum or chicken broth |
1 garlic clove, minced |
4 teaspoons olive oil |
1 large navel orange, peeled, sectioned and chopped |
1/2 large sweet onion, chopped |
1 cup cubed avocado |
1/2 cup minced fresh cilantro, divided |
1 teaspoon chopped seeded jalapeno pepper |
Directions:
1. In a dry small skillet over medium heat, toast cumin seeds and peppercorns until aromatic, about 1-2 minutes. Remove from skillet. Crush seeds using a spice mill or blender.
2. In a small bowl, combine the orange peel, oregano, salt and crushed cumin and peppercorns. Sprinkle 1 tablespoon spice mixture over shrimp.
3. In a large skillet, cook shrimp in oil over medium-high heat for 1 minute; turn shrimp. Add the orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir 1-2 minutes longer or until shrimp turn pink; remove and keep warm.
4. Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine the orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl.
5. Stir remaining cilantro into sauce. Serve with shrimp and salsa. Yield: 8 servings.
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