Chili Rubbed Shrimp in Liquid Gold

Chili rubbed shrimp in an orange butter reduction sauce

A perfect appetizer, in my opinion, is 1-2 bites, an explosion of flavor and looks like it took hours to prepare.

As a caterer, I'm always coming up with recipes that offer complexity on the palate, but are super simple to make.  This recipe has never steered me wrong and my clients rave about the flavor combination.

It's a little secret I like to call " Liquid Gold"

It's sweet, spicy, bold, warm and full bodied.  Your guests WILL want to drink the sauce.

Serves 4

Ingredients:

zest of 2 oranges                                                           12 jumbo prawns, peeled and deveined

1/2 c. sugar                                                                     2 tablespoons canola oil

2 tablespoons chili powder                                         1 jalepeno, seeded and minced

1 tablespoon garlic powder                                         1/4 teaspoon minced shallot

1 tablespoon cumin                                                      1/4 teaspoon minced garlic

1 teaspoon salt                                                              1 c. freshly squeezed orange juice

1 teaspoon black pepper                                             1 c. heavy whipping cream

1 teaspoon white pepper (optional)                         1/4 c. butter at room temperature

1 teaspoon mexican oregano (dried)                        2 tablespoons chopped cilantro

1/2 teaspoon cinnamon                                              4 cilantro sprigs

Instructions:

Blanch the orange zest in boiling water and rain through a fine mesh sieve.  Bring the 1 c. water and sugar to a boil.  And the orange zest and simmer for 5 minutes.  Drain through a fine mesh seive and spread the zest on waxed paper to cool.

Combine the chili powder, garlic powder, cumin, salt, black pepper,white pepper, oregano and cinnamon in a small bowl.  Dredge the prawns in the spice mixture, shaking off any excess.

Heat the oil in a skillet over medium-high heat.  Add the prawns and cook for 1 minute on each side, or until firm.  Remove from the skillet and keep warm.

Discard half of the oil from the pan, add the jalepeno and shallot, and cook for 1 minute, stirring often to prevent browning.  Add the garlic and cook for 30 seconds.  Add the orange juice and cook for 5-6 minutes, or until reduced to about 1/2 c.  Add the cream and cook for 6-7 minutes, or until reduced to about 3/4 c.  Remove the pan from the heat and whisk in the butter, one-third at a time.  Stir in the cilantro and season to taste with salt and pepper.

Stand 3 prawns in the center of each bowl and spoon some of the sauce over the prawns.  Sprinkle with the orange zest and garnish with the cilantro sprigs.

 

 

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