Shrimp and Blood Oranges

Summary

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.

Recipe Story

I tried this recipe and it was very easy to do and the results were delicious.

Recipe Details

Serves: 4
Difficulty: Easy
Prep: 15 Minutes
Cook: 2 Minutes
Budget: $11-25

Ingredients

8 blood oranges
12 jumbo shrimps or prawns
olve oil as needed
phylo or other thin dough as instructed
50 grams arugala
1 pepper, hot or red sweet

Login or Sign Up to add these to your shopping list.

Change Yield

Directions

1. Peel the oranges removing any adhering fibres and cut them into thin slices Arrange then on a platter Shell the shrimp and remove the central vein. You may wish to leave the little fins and the last segment to better hold the shrimp (a personal preference) Brush the phylo 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 the arugala or any other garnish (I used grilled red peppers). You can brush the garnish with a little olive oil Serve as an appetizer of even as a light snack by itself.