Shrimp with Orange Dust Recipe

Posted by
Rate It!
Shrimp with Orange Dust
Add your photo!
Ingredients
14
Count
Nutrition
7387
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make basil oil: Blanch 3/4 cup basil in a 2-quart saucepan of boiling salted water 2 minutes, then drain in a sieve and plunge into a bowl of ice water to stop cooking. Drain basil again and press out excess liquid. Purée basil with grapeseed oil in a blender 2 minutes. Pour mixture into an airtight container and chill 8 to 12 hours. Pour through a very fine sieve into a small bowl (do not press on solids).
  2. Prepare artichokes: Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
  3. Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers in same manner until you reach pale yellow leaves with pale green tips.
  4. Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then trim dark green fibrous parts from base and sides of artichoke. Rub cut surfaces with remaining lemon half. Cut 1/4 inch from stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half. Cut artichoke into 4 wedges, then cut out any remaining purple leaves and fuzzy choke and drop artichoke wedges into lemon water. Prepare remaining 3 artichokes in same manner.
  5. Cook onion in olive oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain artichokes and pat dry with paper towels. Arrange artichokes over onion, then add wine and simmer, covered, until artichokes are tender, 30 to 40 minutes. Transfer mixture with a slotted spoon to a large bowl and keep warm, covered.
  6. Cook shrimp and assemble dish: Pat shrimp dry and sprinkle with salt, cayenne, and 1 tablespoon orange dust. Heat butter in cleaned skillet over moderately high heat until foam subsides, then cook shrimp until just cooked through, about 2 minutes on each side.
  7. Toss arugula, remaining 1/2 cup micro-basil, lemon juice, and remaining 2 teaspoons orange dust with artichoke mixture and season with salt. Divide mixture among 4 plates and arrange shrimp around salad. Drizzle each serving with some basil oil and sprinkle with additional orange dust.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7386.68 Kcal (30927 kJ)
Calories from fat 4146.29 Kcal
% Daily Value*
Total Fat 460.7g 709%
Cholesterol 1338.05mg 446%
Sodium 26165.35mg 1090%
Potassium 2528.92mg 54%
Total Carbs 653.52g 218%
Sugars 4.58g 18%
Dietary Fiber 29.15g 117%
Protein 186.32g 373%
Vitamin C 31.6mg 53%
Vitamin A 0.1mg 4%
Iron 24.4mg 135%
Calcium 814.8mg 81%
Amount Per 100 g
Calories 285.75 Kcal (1196 kJ)
Calories from fat 160.4 Kcal
% Daily Value*
Total Fat 17.82g 709%
Cholesterol 51.76mg 446%
Sodium 1012.2mg 1090%
Potassium 97.83mg 54%
Total Carbs 25.28g 218%
Sugars 0.18g 18%
Dietary Fiber 1.13g 117%
Protein 7.21g 373%
Vitamin C 1.2mg 53%
Iron 0.9mg 135%
Calcium 31.5mg 81%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 185.3
    Points
  • 204
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top