Saturday, June 4, 2011

Sautéed Shrimp with Fresh Navel Oranges – Summer & Winter versions

Summer version

When I saw Sara Foster’s Sautéed Tangerine Shrimp on my friend Penny’s blog, Lake Lure Cottage Kitchen, last winter, I knew at first glance it would be a recipe I would love. Penny told her readers, “The warmed sections of tangerine in this dish are a sweet surprise with the shrimp.” And she was right.

Sara Foster is one of the country’s most well respected experts on simple, honest food, prepared with fresh, local seasonal ingredients. Sara also recommends clementines in this recipe in the winter, which are available in the US from late October through February. Clementines are the tiniest of the mandarin oranges. Imported from Spain, Morocco, and other parts of North Africa, they are a cross between a sweet orange and a Chinese mandarin. I’ll never forget the first time I tasted a clementine. I was in the check-out line at the supermarket and the person in front of me had a crate of the tiny oranges. Never having tasted a clementine, I asked, “Are those good?” He promptly made a slit in the mesh covering the clementine’s and handed one to me. “Try it,” he said. “You’ll always remember this day.” What a generous gesture from a stranger.

When we were in Florida last winter, I made this dish with a combination of local Florida tangerines and winter blood oranges and it was every bit as good as I’d thought it would be. I’ve also made it with Spanish clementines and it was equally divine. The problem was I never got around to posting it. For the recipe of winter version of Sara Foster’s dish, go to Lake Lure Cottage Kitchen. Here’s my photo of the winter sautéed shrimp with tangerines & blood oranges. As you can see, the peeled tangerines give a cleaner, less messy look to the dish than the sectioned Navel oranges, but the taste in both dishes is scrumptious.

Winter version
The other day my husband requested the dish again. Since it’s almost summertime I substituted Navel oranges with great success.  So whether you make this in the summer or winter, you’ll find this dish full of flavor and freshness.

Summer version

Sara Foster’s Sautéed Shrimp with Fresh Navel Oranges – Summertime Version
Adapted from Fresh Every Day, More Great Recipes from Foster’s Market by Sara Foster

Serves: 4 to 6
Level: Easy

Juice of 3 - 4 Navel oranges
2 – 3 Navel oranges, peeled, sectioned, seeds removed
1 tablespoon grated fresh ginger (from a 1-inch piece)
1 clove of garlic, minced
1 ½ pounds large wild caught shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon unsalted butter
½ tablespoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Combine the orange juice and orange sections, ginger, garlic, and peeled shrimp in a bowl and toss to coat the shrimp. Cover and marinate the shrimp in refrigerate for 2 to 3 hours, no longer.

Heat half of the oil and half of the butter in a large non-stick skillet over medium-high heat until the butter melts. Remove the shrimp from the marinate, reserving the marinade. Pat the shrimp dry with paper towels, season with salt and pepper, and place half of the shrimp in the skillet to sauté for 1 to 1 ½ minutes per side, until they turn pink. Place the cooked shrimp on a platter covered loosely with foil to keep warm. Add the remaining butter and oil to the skillet and cook the remaining shrimp.

When all of the shrimp are cooked, pour the marinade and orange sections into the skillet, along with the chopped fresh rosemary. Increase the heat to high and boil the marinade until it has reduced by half, about 30 seconds. Turn off the heat and stir in the cilantro. Season with additional salt and pepper if needed and serve the shrimp warm with the orange sauce and sections spooned over them. Serves 4 to 6.

Cook’s notes: Don’t leave out the cilantro, because it gives the dish a real brightness. Rice with little green English peas makes a lovely base for the shrimp and oranges.

Winter version

44 comments:

  1. Fantastic! Sunshine in a plate. That is a gorgeous pairing.

    Cheers,

    Rosa

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  2. Hi Sam, Oh my, I just had breakfast and if I wasn't taking a ride to King Arthur in VT I'd be making the summer version for dinner tonight! Love all your shrimp recipes!

    Have a wonderful weekend!

    Mary

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  3. So glad you made this Sam. I loved it the first time I made it and this has reminded me that I must make it again. Your pictures are fabulous. Thanks for the shout out.
    Hugs,
    Penny

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  4. The sweetness of the oranges with the shrimp has got to be exceptional Sam. If you have made this dish more than once it is the perfect advertisement.

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  5. This looks fantastic, no matter the season. I'll be trying it soon. Thanks

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  6. What a delicious, summery shrimp dinner. My daughter would love this.

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  7. I love it - a recipe for all seasons! And a fitting welcome to summer!

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  8. It looks like summer on a plate..and Fl on a plate:) I have made something similar w/ pineappple.. a little sweeter I would imagine..but we liked it:)Thank you for this recipe~

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  9. I often marinade with citrus but I love the idea of actually putting the fruit in the dish with the shrimp and rice.

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  10. Lovely summery dish! This is perfect to beat the heat. Clementines are the best, so delicious!

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  11. oh wow this looks great we ate in one of Sara fosters places in chapel hill fosters market last week the food was so so in my opinion disappointing would eat yours any day

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  12. Thanks for recipe..and I visited even Penny's blog!!! Have a wonderful weekend, hugs, Flavia

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  13. Great shots of a delicious dish Sam

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  14. I agree with Larry, great photos and a delicious sounding dish. I love citrus and shrimp together, and will make this soon. Thanks for sending along the recipe.

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  15. That looks like a perfect summer time meal. Thanks

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  16. I would NEVER dream of leaving out the cilantro..both versions look amazing. I'm such a sucker for blood orange, they're so striking.

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  17. A beautiful dish. The color of the oranges is rich and makes the dish even more appealing. What a wonderful recipe.

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  18. that just screams summer! The colors are so vibrant and I love anything with shrimp much less oranges and herbs!amazing

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  19. Beautiful photos, Sam. I would love the shrimp-citrus combination. I don't see blood oranges in the market very often and will have to search them out.

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  20. Hi Sam,
    I'm Yvonne @ StoneGable. My blogging friend Marsha from Splendorosa sent me a link to your luscious blog and said I should come and visit! What a fabulous and showy dish! Shrimp and oranges... such a vivbrant combination. I'm putting this "On The Menu" this week. Look for it on my weekly menu with a link back to this post. YUMMY! I love the 2 versions, each paying homage to fresh ingredients! Wonderful!
    I love to cook and have been trained in the kitchen of trial,error and cookbooks! So I could learn a lot from you! I'll be sure to make your blog a frequent stop! I am a new follower.
    So nice to meet you!
    Yvonne

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  21. That's a gorgeous dish, summer or winter! I like the heated citrusy marinade/sauce at the end. It must add a wow factor.

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  22. It sounds and looks delicious, as usual. I love how someone described it ~ sunshine on a plate. It really does look like that. :)

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  23. Sam, that looks SO good. Have you ever tried Louisiana satsumas? We ate those as children, and they are better than tangerines to me. I wonder how this would be with a satsuma? We used to get them in our stockings at Christmas along with a navel orange, nuts, and an apple (following the Victorian tradition) plus some money, sparklers, gum, toys, jewlery, etc. I don't think people in Florida have heard of satsumas, and I'm not sure why with all the citrus we grow.


    Thanks so much for dropping by. I am still trying to feel better, and there is so much backed up that it makes my head hurt to think about it. Getting old is not for sissies as I've said before. It's a day to day thing, and I'm just taking it day to day and praying I can feel better physically so I can do my work.

    XO,

    Sheila

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  24. You know, Sam, I'd like to cook my way right through your blog -- like the Julie/Julia thing.

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  25. So happy Yvonne @ StoneGable is featuring you over at her place. Definitely go have a look. Yvonne is the quintessential tablescape artist and you will LOVE her, as I do.
    See, we're all just SO happy in bloggeritaville. xx's

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  26. That is a beautiful-looking salad and indeed, very summery. I have to see if I can find Sara Fosters book! I love the sound of the rosemary in it but will probably have to sub the cilantro for parsley.

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  27. It's just bursting with sunshine. When the "shrimp guys" visit in June with their gulf shrimp,. I'll be making this. (Love the idea of using clementines later - I pop those like candy!). And that person in line who handed you a piece of clementine? Just lovely!

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  28. If I am not wrong, Sam, you have posted some really fantastic orange style salads before...I am making this soon...your tomato poppers were a success, so I no doubt this will be!

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  29. This sounds and looks delicious! I love Shrimp so can't wait to give this a try.

    Thanks so much for visiting & leaving a comment today - sure appreciate it! Hope you have a really great week.

    Hugs,
    Marie

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  30. Sam- That looks amazing, I can't wait to try it. I love Clementine's in the winter, I eat tons of them, I'm convinced it keep all the nasty winter flu bugs away.

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  31. The combination of oranges and shrimp sounds amazing, this is a terrific summertime salad!

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  32. I am new to your blog and I feel I just found a long lost treasure. I cannot wait to try the summer version of this delicious looking recipe.

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  33. Oh, I love the first comment of "sunshine in a plate" - how perfect! I found clementines in Paris in April and enjoyed two bags of them during my stay... wonderfully sweet and flavorful!

    Bises,
    Genie

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  34. I just love the combination of these ingredients; it just has to be Good!Love the idea of adding fresh ginger for that extra kick.
    Rita

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  35. What a great post to show how to prepare something you enjoy for different seasons! Great idea, Sam!

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  36. I love the bit of rosemary in this dish! What a beautiful summer dish! I will try this for sure as I love shrimp and pairing it w/fruit! Love it!!!

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  37. Great substitution, Sam. It's a lovely dish altogether...all my favorite foods on one plate!

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  38. Thank you Sam! Making this tomorrow night in the 95 degree humidity! Nice and light and refreshing! I love Sarah Foster's books, and I always forget about them.

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  39. This looks so yummy. Looks like you used brown rice, such a nice base.

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  40. Sam, These shrimp dishes look just beautiful...good eats for sure! The combination of flavors sounds terrific. Take Care, Big Daddy Dave

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  41. As a Floridian, I know that there is no better combo than shrimp and seafood and now I can't wait to get back to visit, cook and eat! I love both versions of this yummy salad! Even grapefruit would work, don't you think? I also love the touch of cilantro which is a favorite of mine.

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Sam