Wednesday, February 13, 2013

Recipe: Orange Garlic Shrimp w/arugula

What do I do when I'm craving salad but need protein too? Throw in some shrimp of course. I always keep frozen shrimp in the house thanks to Giada. She said it was one of her go to last minute favorites and it turned out to be mine too.

Orange Garlic Shrimp w/Arugula
Serves 2
2 dozen raw shrimp peeled, deveined, tails removed
2 cloves garlic, minced
1/2 tsp orange zest
salt & pepper
1 tsp olive oil (or macadamia, walnut, sesame, avocado) I would NOT use coconut
1 tbsp aminos or tamari

Mix all together, cover and refrigerate for a few hours. 
Large orange
1/4-1/2 tsp grated or minced ginger (jarred ok too)
2 tbsp EVOO

Cut orange in half lengthwise and juice 1/2 of it. Whisk together juice, oil and ginger, refrigerate while cooking shrimp. 

Avocado, sliced 
Walnuts, chopped
Green onions, sliced thin

Heat skillet on med high, add shrimp. Don't move them unless they are not laying flat. Sear 1 minute then flip and sear for another 1-2 min or until pink. Remove and let sit.

Peel the other half of your orange, segment and chop segments in half or thirds if needbe. 

In a bowl toss your greens and a little of the dressing and some salt & pepper. Plate your greens, add oranges, shrimp and drizzle a little more of the dressing on top of shrimp. You can also add a little green onion, walnuts or avocado or all three for a little extra good fat. 

(I also used thin sliced Raddichio for color) Be warned, it is very bitter when not cooked, although Bob and I like it. 

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