My mother saw this recipe title Jalapeno Orange Shrimp w/Broccoli and Brown Rice that came from the Daily News in USA Weekend in April 2013. She urged me to take a shot at it and see how it would come out when I put my own twist to it and boy did I hear a lot of oooo’s and mmmmm noises when people ate it.
I completely changed and omitted the Jalapeno, garlic, grapeseed oil, and black pepper to include the ingredients below. I recently made it for a potluck lunch at work and got some decent reviews for it and a request for the recipe which definitely put a smile on my face!!
Try it out and let me know how many people compliment you on this dish!
*Note* Use sweet Riesling such as Barefoot brand sweet Riesling or the taste will be a bit bitter.
(Video to follow soon)
Shrimp & Broccoli w/Orange Riesling Sauce
1 1/2 pound of raw deveined medium or jumbo shrimp
Juice of 3 naval oranges
2 tablespoons of honey
1 teaspoon reduced sodium soy sauce
1/3 cup of Sweet Riesling
2 tablespoons of Olive Oil
1 tablespoon of Espresso powder
1 teaspoon of Cumin
1 tablespoon of Basil
1 teaspoon of dried Tarragon
1/2 tsp of salt
Season the shrimp w/the olive oil, salt, cumin, basil and espresso powder.
Bring the orange juice, honey, Riesling, soy sauce and tarragon to a boil in a saucepan over medium high heat and cook for about 5 minutes.
Heat a skillet over medium heat, add the shrimp and cook until they start to turn opaque, using tongs to toss the shrimp so they cook evenly. About 4 minutes.
Now add the orange sauce and cook for another 3 minutes and then set aside
In a separate saucepan add water and the broccoli florets and cook for about 5 minutes or until the broccoli is tender but still a bit crunchy.
Now add this to the shrimp and serve.
Yields 4 servings.