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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Lovely Citrusy Shrimp

February 21, 2021 by Mary 8 Comments


Lovely Citrusy Shrimp with Bulgar and Haricot Vert

Crisp, cool, clean. I think that is what we need right now. And that is what you have in a dish like this Lovely Citrusy Shrimp. I certainly needed this with all of the construction going on in my apartment. I am almost losing it, as it is all taking way too long: One, because of my slow contractor who tends to have to do things two or three times because of poor planning or just not honoring my request to begin with and two: because of Covid and a slow delivery of appliances. But really, honestly, that is not what has slowed things down. At any rate, this dish I made up of Lovely Citrusy Shrimp is A. Maz. Ing. If I may say so.

I am ever so very grateful that I have the upstate house to escape to from all of the awful dust in the city apartment. When I walk into that country house front door now, it is accompanied by audible sighing and an enormous sense of relief, thanking God that I can walk into my other home that is clean, put together and most importantly, a place where I can cook! And so I cook for the next week, planning the dishes around appropriate meals for lunch and dinner that would warm up well.

Cara Cara Oranges

Cara Cara oranges are great because they are so, so  juicy, only slightly sweet and just a little bit acidic – all just the right amount – but they are only available in the winter. So please take advantage of them now. And because the segments are the most beautiful color, the designer in me LOVES to use them. Talk about brightening up a dish!

And the small amount of black beans – well they add a certain creaminess, pulling the dish all together.

So you’ve got the heat from the jalapeños, the acid and slight sweetness from the oranges and tomatoes, beans connecting everything and the leeks to add color and interest. This really works!!

This meal comes together so quickly, if you take the time to chop everything beforehand and get the waters boiling for the bulgar and the beans.

The ingredients!
Orange peeled
Sliced and chunked

Cooking your shrimp

Never, ever, overcook the shrimp. Then you just have rubbery nonsense with no flavor. It usually takes about 2 minutes sauteing on one side. It will turn pink on that side and then likely 1-2 minutes on the other side.

Shrimp cooking on the first side..
And on the second side
Ready to serve!

Here you go!

LOVELY CITRUSY SHRIMP – serves 2

2 Tbs. olive oil – plus more to drizzle on finished dish
2 leeks, white and light green parts only, cut in half lengthwise, all sand washed out and sliced ¼” thick
5 slices of jalapeños, – sliced on a mandoline, with seeds and membranes
12 large shrimp, peeled and deveined with the tails left on
Heaping ⅓ cup chopped fresh tomatoes
3 Tbs. dry Vermouth
2 Tbs. canned black beans, rinsed and drained
1 Cara Cara orange, peeled with a knife, sliced, then cut into chunks
½ cup chopped fresh basil

Wash, chop and prepare all your ingredients to be ready to throw into the skillet as this dish comes together so fast, you must be prepared.

Wash (2 -3 times), drain, and pat dry your shrimp, laying them out on paper towels. Salt and pepper one side.

Warm the olive oil in a large skillet on medium heat, add leeks and jalapeno and saute for about 5 minutes, allowing them to soften and get fragrant and lightly brown, stirring frequently. Then push the leeks and jalapeno off to the sides of the pan.

Raise the heat to medium-high and add the shrimp in one layer, and cook for 2-3 minutes until they are turning pink on one side. At the 1.5 minute mark, add the vermouth and let it sizzle for 30 seconds, then add the tomatoes while you are turning the shrimp. Add the black beans and the oranges to warm them as the shrimp should only cook on the other side for 1-2 minutes.

Then add the chopped basil, a good drizzle of olive oil, lots of LOVE and serve!

I served this with bulgur and haricot vert – total deliciousness!!

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Filed Under: Dinner, Fish, Lunch Tagged With: Citrusy shrimp, easy fish recipes, easy shrimp recipes, shrimp recipes

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Comments

  1. Stevenswineandfoodblog says

    February 22, 2021 at 12:06 AM

    Live the idea of pairing the shrimp with black beans. Brilliant!
    Stevenswineandfoodblog recently posted…Pork with Apple & Onion – Wine PairingMy Profile

    Reply
    • Mary says

      February 22, 2021 at 3:24 PM

      Thank you Steve! Well, you know the Chinese pair shrimp with the salted fermented black beans – I used to make that delicious dish all the time but I haven’t been to Chinatown lately to get the beans…soon, after Covid!

      Reply
  2. Tammie P says

    February 22, 2021 at 1:37 PM

    Looks awesome! Just in time for Lent for us 🙂

    Reply
    • Mary says

      February 22, 2021 at 3:21 PM

      Right!! I hope you try it Tammie and let me know what you think.

      Reply
  3. Jovina Coughlin says

    February 22, 2021 at 1:37 PM

    I would love this dish. The oranges are available where I live.

    Reply
    • Mary says

      February 22, 2021 at 3:20 PM

      Oh please try it Jovina. I think you would like it!

      Reply
  4. John / Kitchen Riffs says

    March 9, 2021 at 7:00 PM

    Citrus and shrimp seem to be made for each other. And although the black beans were a bit of a surprise, really like the idea — this is such a nice, satisfying dish. Really nice — thanks.
    John / Kitchen Riffs recently posted…The Emerald CocktailMy Profile

    Reply
    • Mary says

      March 13, 2021 at 1:33 PM

      Thanks John!! The black beans add a lovely creaminess – I hope you get to try this. If so, please let me know how you like it!

      Reply

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