I was gone for a minute now I’m back again. I hope you can forgive my absence in blogging. I have been making videos, taking culinary classes, and working as a baker in a french fine chocolate and pastries shop.
I needed something simple and not too fussy to post and acclimate myself back to the blogging sphere. I am defining my cooking style as fresh, aromatic, tropical, and from the heart. This orange rosemary sauteed shrimp is representative of the dishes you will find here in my cooking realm.
In an effort to get my sexy back, I have been cooking light foods heavily seasoned with herbs, light salt, and juices. I reduce the amount of fats I cook with and also reduce preparing dishes that require frying. Summertime fine is on its way. Now only if I can put down the salted caramel macaroons from the bakery. My recommendation for cooks at home is to experiment more with herbs and citrus juices to enhance natural flavors. You will be amazed by the simplicity of adding fresh lemon juice to your veggies or meats that will create a new level of complexity to any dish.
- 1 lb of medium size shrimp
- 1 orange (2 teaspoon orange zest)
- 1 lemon
- 1 fresh rosemary spring, remove leaves and mince
- 1 fresh thyme sprig
- 3 garlic cloves, minced
- ½ small onion, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- scallion stalk sliced for garnish
- Clean and devein shrimp. Season with salt and pepper.
- In a large saute pan warm olive oil to medium low heat. Saute garlic, onions, thyme, and rosemary together for 6 minutes until onions are translucent. Avoid burning garlic by heating the pan too hot.
- Add shrimp to pan and cook for 7 - 9 minutes. Shrimp will turn bright pink in color.
- Melt in butter and squeeze fresh juice from ½ lemon and ½ orange, also add in fresh orange zest.
- Toss shrimp in juice and cook for 2 more minutes.
- Serve shrimp with freshly sliced scallion slices.
Enjoy! Bon Appetite ?