Feed Me: Spicy Orange Garlic Shrimp

By Elisabeth

I have made this recipe a gazillion times. I've just used shrimp. I've added andouille sausage. I've omitted the shrimp and just used the sausage.

It's all in the sauce. Delicious. Pioneer Woman does not disappoint. Actually, it's a Pastor Ryan dish. So, Pastor Ryan, specifically, does not disappoint.

If you like spice, then this is for you. We serve ours over rice, sometimes the Thai Lime Rice from Trader Joe's, even. I am sure you could add another side, like a vegetable or a salad, but we like to eat ours straight up. No side fuss. (Healthy! Convenient!)

Spicy Orange Garlic Shrimp

Recipe: Pioneer Woman

24 pieces (26-30 Per Pound) Deveined Shrimp
2 cloves (to 4 Cloves) Garlic
¾ cups Orange Juice
½ teaspoons Ground Cayenne Pepper
1 teaspoon Old Bay Seasoning
3 Tablespoons Salted Butter, Divided

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.

In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.

{photo credit: pioneerwomancooks.com}