2- 12 oz packages of Orange Shrimp with sauce packets such as Contessa
1/2-cup sour orange juice (can use orange juice concentrate and lime juice in a 1:1 ratio)
2 tablespoons olive oil
1-tablespoon Ancho chile powder or a chile pepper of your choice and taste
1 teaspoon grated orange zest
1 teaspoon crushed Allspice berries
1/2-teaspoon ground cumin
Salt and pepper to taster
Fresh lime wedges and cilantro for garnish
Combine the ingredients to include the Orange and ginger sauce packets in a small bowl, whisk thoroughly. Pour 1/2 mixture over the shrimp and combine well. Let marinate for at least 30 minutes or so.
Heat a tablespoon of oil in a medium sized skillet (8-10 inches) and sauté the Shrimp for 3-4minutes or until done. Pour remaining sauce in pan and reduce volume by half. Pour sauce over plated orange shrimp and serve immediately with lime wedges and sprinkle of cilantro.
I find that the Orange-Cumin flavor component of this dish along with a slight chile heat works well with any seafood and with shrimp in particular. In addition to the garnish of a squeeze of lime and chopped cilantro, I like to serve this with Cuban style rice and black beans and the cilantro sauce slaw below:
Shred:
2 cups of red cabbage
2 cups of green cabbage
1/2 cup medium Red onion
3 carrots, Julienne
1 cup Jicama,
Slice:
1 cucumber, peeled, seeded and sliced thinly
3-green onions or scallions sliced in quarter inch pieces
Salt and pepper to taste
Mix together
For the slaw dressing start with1 cup of either plain yogurt, sour cream, or crème fraiche
1 Jalapeno or Serrano chile, use a Habanero Chile if you are brave. Seed
and rib the pepper, (cut in half, place outer skin side down and then fillet
the rib and seeds off as you would a fish and then chop the flesh). Seeding
and ribbing a chile reduces the residual heat
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
the juice of 1 lime
1 tablespoon honey or sugar
a tablespoon of chopped mint is optional
Salt, to taste
Freshly-ground pepper, to taste
Combine ingredients and process in a blender or food processor until smooth. If too thick, carefully add more a bit more dairy. Use immediately or refrigerate until ready to use. Add to the slaw mix, stirring well. Refrigerate to let the slaw meld together