May 12, 2010

Irresistible Citrus Shrimp

Citrus, fish/seafood, main dish, pasta, Shrimp, stovetop

Presented by

56 ratings

Prep time: 36 minutes
Cooking time: 7 to 10 minutes
Servings: 4
Partner: Herbed Vegetable Medley

Grandma picked up this recipe from a local restaurant on one of her trips to Florida.

Ingredients

8 ounces fettuccine
6 tablespoons butter, divided
1/4 cup chopped green onions
3/4 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
1 pound medium shrimp, peeled, deveined (about 25 to 28 shrimp)
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 1/2 tablespoons grated orange zest
1 1/2 teaspoons grated lime zest
1/4 teaspoon salt

Directions

1

Place pasta in enough boiling water to cover by 1 inch in a large stockpot. Cook according to package directions; drain well. Keep warm.
2

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add green onions, cumin and hot pepper sauce. Cook, stirring continually, until green onions are tender, 1 to 2 minutes.
3

Add shrimp to green onion mixture. Cook, stirring frequently, until shrimp turn pink, about 2 to 3 minutes. Remove shrimp from skillet.
4

Increase the heat to high. Add the orange juice and lime juice. Cook, stirring frequently, until liquid is reduced to 1/3 cup, about 4 to 5 minutes.
5

Remove skillet from the heat. Stir in the remaining butter 1 tablespoon at a time. Stir in cilantro, orange zest, lime zest and salt. Stir in shrimp.
6

Divide pasta evenly among 4 individual serving plates. Spoon equal portions of shrimp mixture over pasta.

Grandma's Secret Trick

Grandma’s fingers flew when she was peeling shrimp. She grasped the legs and gently peeled most of the shell, then she held the tail in one hand and tugged to release the shrimp from the rest of the shell and tail. The process was even quicker if she first placed the shrimp in a colander and dipped them in boiling water for a few seconds.