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Culinary delight

May 29, 2009

Oh my.  Oh my, oh my, oh my.

Unless you are allergic to shellfish, I insist you go try this.  Seriously.  Right now.  I don’t care if it’s only 8:09am where you are.  You simply must do it.

I’ve gotten some wonderful recipes from The Pioneer Woman’s Cooking blog.  This particular recipe didn’t originate with her but with one of her occasional blog contributors, Pastor Ryan, whose own blog is worthy of subscription.  And by the way, he’s having  contest today so you should go visit and throw your name in the pot, though I admit I’m really hoping to win.  Why enter if you don’t bother to hope to win, you know?

“So, Lisa,” you may be asking, “did you really follow the recipe for Spicy Orange Garlic Shrimp exactly?”  Well, pretty much.  The only changes I made were ones necessary because of the ingredients I had available.  For example, my shrimp were a bit smaller, so I just took that into account and used more and cooked them slightly less time.  My OJ was the kind that has added calcium, and I do think that might have contributed a slight textural difference in the sauce, but not so significantly I didn’t find it necessary to come here and badger you to try this recipe.

Do follow the instructions for cooking the shrimp and don’t try to convince yourself that they must surely need to cook longer.  They don’t.  Shrimp cook very quickly.  Have your pan pretty hot and work quickly so you 1) don’t burn the butter and 2) can start immediately flipping the first shrimp you put in the pan by the time you get the last one put in there.  Don’t get hung up on needing to see them browned.  Some will brown a bit, others won’t.  It’s not worth overcooking them and making them tough.

Also, it takes a few minutes for the sauce to cook down.  Don’t rush it.  It should be signficantly thickened and greatly reduced, which simply means you’ve cooked it until the watery parts evaporate and what’s left is concentrated in flavor and texture.  It won’t take too long if you do it over high heat and give it a stir now and then.

Serve these babies and their bowl-licking sauce over some rice.  Tell the whiny kids who don’t like shrimp to go make a PBJ, and then quickly swipe their uneaten bites-of-heaven from their plates.  You’ll all be much happier.

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