1 lb. 21-25 count shrimp, uncooked, peeled, deveined, and butterflied.
2 cups orange juice
2 Tablespoons fresh ginger, chopped
1 teaspoon minced garlic
½ cup of white wine (may be omitted)
½ cup yellow onion, sliced
2 cups carrots, peeled and sliced thin
½ teaspoon salt
1 teaspoon pepper
2-3 Tablespoons fresh cilantro, chopped
Place all ingredients except cilantro and shrimp in a sauté pan or low sided pan with a cover.
Bring almost to a boil and turn down to a simmer.
Add shrimp and cook for about 3 minutes, turning shrimp orange-pink.
Serve over whole grain wild rice or quinoa with shrimp on top of vegetables and rice and some of the liquid used as sauce.
A teaspoon of chopped lemongrass also adds a wonderful flavor to the dish.
Recipe courtesy of Chef Andre Nowading, Kroger and UT/Pellissippi Culinary School