I thought I would start off the event with something spicy. This Spicy Citrus Shrimp is a great start to a meal. I often serve it as a first course paired with a sparkling wine to offset the heat a bit. If you love shrimp and spice you could certainly serve this on a bed of rice as a main course but, alas, my sweetie is not crazy about spice nor heat.
Yesterday, I introduced you to all of the sponsors for this event. Today, I am highlighting Gourmet Garden, whose products I used in this recipe. I will disclose right now that Gourmet Garden gifted me with some wonderful products for participating in this event. That being said I want you to know that I use their products regularly. My high opinion of their product was not influenced by this and I received no monetary compensation for this post.
An InLinkz Link-up
Yesterday, I introduced you to all of the sponsors for this event. Today, I am highlighting Gourmet Garden, whose products I used in this recipe. I will disclose right now that Gourmet Garden gifted me with some wonderful products for participating in this event. That being said I want you to know that I use their products regularly. My high opinion of their product was not influenced by this and I received no monetary compensation for this post.
Make sure you stop by yesterday's post to enter the raffle in which Gourmet Garden and many other wonderful sponsors are giving away gifts to you, our readers.
Spicy Citrus Shrimp
adapted from Cuisine at Home, Issue #42
12 Large shrimp, peeled and deveined
1 T. flour
2 T. butter, melted
juice from one orange
1/4 t. Gourmet Garden Chile paste or to taste
1 T. lime juice
1 t. kosher salt
1/4 c. mango, peeled and diced
1 T. sliced scallions
Dust shrimp with flour and place in glass baking dish. Combine orange juice, chile paste, lime juice and salt. Pour over shrimp and toss to coat. Bake in preheated 450* oven for 7 minutes. Stir and cook for another 7 minutes. Garnish with Mango and Scallion before serving. Print Recipe
I received products from Gourmet Garden for participating in this event. I was not required to use these items nor was I compensated monetarily for using these items. All opinions are honest and 100% mine. That being said, I love Gourmet Garden products and use them regularly in all my cooking and recipes.
adapted from Cuisine at Home, Issue #42
12 Large shrimp, peeled and deveined
1 T. flour
2 T. butter, melted
juice from one orange
1/4 t. Gourmet Garden Chile paste or to taste
1 T. lime juice
1 t. kosher salt
1/4 c. mango, peeled and diced
1 T. sliced scallions
Dust shrimp with flour and place in glass baking dish. Combine orange juice, chile paste, lime juice and salt. Pour over shrimp and toss to coat. Bake in preheated 450* oven for 7 minutes. Stir and cook for another 7 minutes. Garnish with Mango and Scallion before serving. Print Recipe
I received products from Gourmet Garden for participating in this event. I was not required to use these items nor was I compensated monetarily for using these items. All opinions are honest and 100% mine. That being said, I love Gourmet Garden products and use them regularly in all my cooking and recipes.
YUMM! Those shrimp look fantastic!! Great use of the Gourmet Garden paste too - I still haven't used my chile paste, but I need to give it a try soon. :)
ReplyDeleteThanks Rebekah. I only use a touch because hubby is spice sensitive but I love the spice. Opposites attract LOL
DeleteThese sound perfect to me! Bring on the shrimp and make them spicy!
ReplyDeleteThey are really good Sarah.
DeleteYour shrimps sounds fantastic! I love the deliciousness that is Gourmet Garden. They are oh so tasty and handy. I used some tonight for dinner. Pinned, of course. I can't wait to try your shrimp recipe.
ReplyDeleteThanks Christie, I hope you enjoy it.
DeleteI love the sweet and spicy combination- esp with seafood. Sounds wonderful!
ReplyDeleteThanks Ashley, it is a regular around here and I think you would enjoy it.
DeleteLove the addition of fruit, with shrimp and spice! A perfect romantic dinner option! Yum, Hugs, Terra
ReplyDeleteThanks Terra, it is a great recipe.
DeleteAnother great use for the chili paste! Yeah!!!!
ReplyDeleteYes, I usually would use chipotles in adobo but then I would waste most of the can. This works out much better.
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