Wednesday, April 7, 2010

Orange Shrimp

I made a great Martha Stewart recipe last night for dinner. And I of course wore my "Move Over Martha" apron. Although it was a total coincidence and I didn't notice until I was finished making the meal. Anyway, it was a great dish that I will definitely make again. It was fast, easy and delicious.

2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds (I didn't have these, so it isn't totally necessary, but would be a nice touch)
Kosher salt and pepper
1 and 1/2 pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice (Ok, so we're not all Martha Stewart, store-bought orange juice is just fine. Modern housewives don't have time to squeeze fresh juice.)
2 Tbsp soy sauce (I always like to use low-sodium soy)
1 Tbsp sugar
4 scallions, trimmed and thinly sliced (Again, I didn't have scallions, but I can see it being a nice touch)

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 tsp salt, and 1/2 tsp pepper until frothy. (You may need to whisk for a couple of minutes, don't be afraid to use a little elbow grease.) Add shrimp, and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if neccessary for remaining batches.

Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Serves 4. I served it over Jasmine rice. Source: Everday Food, Martha Stewart

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