Pan-Roasted Shrimp with Oranges, Arugula and Tarragon

posted by Arugula 01-01-99 10:49 AM .

Pan-Roasted Shrimp with Oranges, Arugula and Tarragon

2 large seedless oranges
16 jumbo shrimp (about 2 pounds), shelled and deveined
1/4 cup olive oil
2 tablespoons tarragon leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced garlic
1/2 cup fresh orange juice
2 tablespoons Champagne or white- wine vinegar
2 bunches arugula, trimmed
1 small red onion, sliced into rings

Preheat oven to 425.
Finely grate the zest of 1 orange. Using a sharp knife, peel both oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise; set aside.

In a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.

Heat a large ovenproof skillet. Add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute. Remove the skillet from the heat.

Roast the shrimp in the oven for 2 minutes. Using tongs, turn the shrimp and add the orange juice and zest. Roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.

Meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil. Whisk in the juices from the shrimp. Add the arugula and toss; transfer the salad to plates. Arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve. Servings: 4

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