"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp in Spicy Orange Sauce Recipe

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This recipe for Shrimp in Spicy Orange Sauce, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Besana
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups orange juice
1 tablespoon oil
1 teaspoon garlic, minced
1 pound large uncooked shrimp, peeled and de-veined
1 tablespoon hot pepper sauce
1 1/2 teaspoons light brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch dissolved in 1 tablespoon cold water

Directions:
Directions:
Heat oil in wok or heavy skillet over medium-high heat. Add garlic and cook
1 minute. Add shrimp and cook, stirring continuously, until opaque and
bright pink (about 1 minute). Stir in the hot sauce, brown sugar,
Worcestershire sauce, and orange juice. Bring to a boil and simmer 2 minutes
to blend flavors. Stir in dissolved cornstarch and continue cooking until
sauce thickens, 2-3 minutes. Serve immediately: donīt overcook or shrimp
will become tough.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This adaptation of a Thai dish is very colorful and flavorful, yet light. Serve it with brown rice and a vegetable (steamed broccoli or snow peas perhaps) and/or salad.

 

 

 

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