Quick Recipes and Easy

Shrimp Scampi With Orange Sauce

When Minnesotans say they are going “up North” it usually means they are going to the cabin. This past weekend six family members (three sons and their wives) met “up North” at the family cabin. We agreed to share in food preparation and I was responsible for Friday night dinner.

My younger brother-in-law and his wife were coming the next day, so I only had to cook for four people. After checking the long-term weather forecast I concluded that grilling outside would be chancy. Though I could grill indoors with a grill pan, I chose to fix a quick meal — Shrimp Scampi with Orange Sauce.

The original recipe, which I had made before, came from “The Healthy Cook.” To make more sauce I added chicken broth and orange zest to highlight the citrus. All in all, I thought I had plotted a tasty dinner: Shrimp Scampi with Orange Sauce, a salad of Romaine lettuce, cucumbers, Kalamata olives, oil and vinegar dressing, and strawberry shortcake.

When my husband and I pulled up in front of the cabin, but, I found that my younger brother-in-law and his wife had arrived early. Could the shrimp recipe be expanded to feed six? Fortunately, I had brought two cans of chicken broth along and this saved the day. I simply made extra sauce. Judging by the empty dinner plates, Shrimp Scampi with Orange Sauce was a hit.

You may leave out four scallions, if you wish, and add a 1/2 cup of halved snow peas. Sliced fresh mushrooms and/or red peppers may also be added to the recipe. Get out the skillet and get started on this simple, tasty dish. Oh, in case you are wondering, the strawberry shortcake servings were really small. Nobody cared. We were already full and pleased.

INGREDIENTS

2 pounds of frozen, tail-on shrimp

1 tablespoon light olive oil

8 scallions, cut into half-inch pieces

1/2 cup fresh orange juice

1 tablespoon orange zest, cut into thin strips and then tiny squares

4 cloves garlic, minced

1/2 cup fresh flat-leaf parsley

15 ounces of low-sodium, ready-to-serve chicken broth (one and a half 10 1/2-ounce cans)

lemon pepper to taste

3 tablespoons cornstarch

METHOD

Rinse shrimp under cold water to defrost. Remove tails and set aside.

Pour olive oil into a large skillet. Saute scallions and garlic in oil for one minute. Add remaining ingredients, except the cornstarch. Stir a small cold water into the cornstarch to make it pourable. Slowly add the cornstarch to the skillet, stirring constantly. Cover and simmer for two minutes. Serve immediately over Basmati rice. Makes 8 servings.

Copyright 2007 by Harriet Hodgson

harriethodgson.com harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a local magazine. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from amazon.com amazon.com A five-star review of the book is posted on Amazon. You will find additional reviews on the American Hospice Foundation Web site (“School Corner” heading) and the Health Ministries Association Web site.

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