Shrimp with Blood Oranges2012-12-02
- 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.
- 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
Peel the oranges and cut them into thin slices. Arrange them on a platter.
Shell the shrimp and remove the central vein.
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.
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.
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.
Serve as an appetizer.