Shrimp with Orange and Ginger
2-inch piece of fresh ginger, grated
2 cloves garlic, minced
1 TB. sesame oil
1/4 – 1/2 ts. crushed red pepper, or to taste
salt and fresh ground pepper
1 lb. shelled, deveined shrimp
1 large red bell pepper, thinly sliced
6 scallions, thinly sliced (separate white and green parts)
2 large oranges
1 TB. vegetable oil
Mix ginger, garlic, sesame oil, crushed pepper, salt and pepper to taste in a bowl. Add the shrimp and toss until coated. Cover and marinate at room temperature for 10-15 minutes.
Peel and segment the oranges, catching the juice in a bowl (watch Saveur’s video on how to segment citrus here). Cut the segments in half crosswise and add them to the bowl.
Heat a wok or large, deep skillet over moderately high heat until hot. Add the shrimp and stir-fry for a few minutes, until the shrimp turn pink all over. Remove with a slotted spoon and set aside.
Heat the vegetable oil in the pan. Add the bell pepper and white part of the scallions, and stir-fry for 5 minutes or until softened. Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until heated through. Taste for seasoning and serve immediately, sprinkled with the green parts of the scallions.
Rice
Prepare whatever rice you prefer according to the package.
