Shrimp with Blood Oranges

2012-12-02
  • Average Rating: (0 / 5)
  • Serves: 4
  • Prep Time: 15m
  • Cook Time: 2m
  • Ready In: 17m

This recipe is for a wonderful easy to prepare appetizer (“entrée” in French). It combines the zesty texture and flavour of blood orange with that of jumbo shrimp or prawns. It is based on a recipe I saw on the French morning show (news and culture) called Télématin (“Morning TV”). The programme is shown on TV5 (pronounced Tay Vay sank). They regularly feature food recipes from a variety of sources and demonstrate their preparation. Their website contains a wide variety of recipes for all occasions. BUT… you have to be able to understand the French language. I tried this recipe and it was very easy to do and the results were delicious.

Ingredients

  • 8 Blood Oranges
  • 12 Jumbo Shrimps or Prawns
  • Olive Oil, as needed
  • Phylo Dough
  • 1 Handful Arugula
  • 1 Red Pepper (or hot pepper)
  • Sea Salt
  • Black Pepper

Method

Step 1

Peel the oranges and cut them into thin slices. Arrange them on a platter.

Step 2

Shell the shrimp and remove the central vein.

Step 3

Brush the phylo dough with olive oil. Cut the phylo pastry into thin strips (1-1.5 cm. or ½”) wide and wrap each shrimp covering it entirely with one layer.

Step 4

Sauté at low/medium heat until golden brown (or as to taste) – about 1 to 2 minutes per side. Season with salt and pepper as desired.

Step 5

Arrange the shrimp on the oranges and add arugala or any other garnish. I used grilled red peppers. Brush the garnish with a little olive oil.

Step 6

Serve as an appetizer.


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