Pan-Roasted Shrimp with Orange, Arugula, and Tarragon

Name: Pan-Roasted Shrimp with Orange, Arugula, and Tarragon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches arugula, trimmed; 1 teaspoons minced garlic; 907 grams 16 jumbo shrimp (about , shelled and deveined; 1 teaspoon kosher salt; 59 milliliters olive oil; 118 milliliters fresh orange juice; 2 larges seedless oranges; 1 teaspoons freshly ground pepper; 1 small red onion, sliced into rings; 2 Tbsps tarragon leaves; 2 Tbsps Champagne or white-wine vinegar

Pan-Roasted Shrimp with Orange, Arugula, and Tarragon is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 429 calories, 50g of protein, and 17g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. If you have white-wine vinegar, oranges, jumbo shrimp, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Finely grate the zest of 1 orange. Using a sharp knife, peel both oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise; set aside. In a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.

Ingredients you will need

Orange Zest

Olive Oil

Tarragon

Orange

Garlic

Pepper

Shrimp

Salt

Equipment you will use

Knife

Bowl

Heat a large ovenproof skillet.

Equipment you will use

Frying Pan

Add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute.

Ingredients you will need

Shrimp

Remove the skillet from the heat.

Equipment you will use

Frying Pan

Roast the shrimp in the oven for 2 minutes. Using tongs, turn the shrimp and add the orange juice and zest. Roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.

Ingredients you will need

Orange Juice

Shrimp

Equipment you will use

Tongs

Oven

Meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil.

Ingredients you will need

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk in the juices from the shrimp.

Ingredients you will need

Shrimp

Equipment you will use

Whisk

Add the arugula and toss; transfer the salad to plates. Arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve.

Ingredients you will need

Tarragon

Arugula

Orange

Shrimp

Onion

Equipment

Ingredients

Servings:

2bunches

arugula, trimmed 1teaspoons

minced garlic 907grams

16 jumbo shrimp (about , shelled and deveined 1teaspoon

kosher salt 59milliliters

olive oil 118milliliters

fresh orange juice 2larges

seedless oranges 1teaspoons

freshly ground pepper 1small

red onion, sliced into rings 2Tbsps

tarragon leaves 2Tbsps

Champagne or white-wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.