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Kroger: Orange and Ginger Poached Shrimp

8:30 AM, Jul 29, 2013   |    comments
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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

 

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