Today, May 10th, is National Shrimp Day. Shrimp is the most popular seafood option in America because it is versatile, easy to cook, a good source of lean protein, and delicious. It is a great protein to prepare and serve for Mother’s Day celebrations this weekend.
The commercial roots of the wild shrimp fisheries of the Gulf of Mexico and the Mississippi River Delta in the Southeastern United States began in the 1700s. Shrimp were easy to catch, as they were plentiful and found close to shore. In the 1800s, technology made it possible for shrimp to be distributed to other markets in other locations. People all across the country were able to also enjoy this fruit of the sea. We now consume about 4-1/2 pounds of this delectable shellfish per person each year. That’s a lot of shrimp and this is a great way to prepare it!
We’ve made this both as an appetizer and as a main dish. It comes together quickly but it needs to be made a day ahead of serving to give the shrimp time to marinate with the clementines, spices, seasonings, and onion. It is definitely worth the wait. Enjoy!
Thai Orange Shrimp
Thai Orange Shrimp (adapted from saveur.com) Serves 8 – 10 as an Appetizer, 4 -5 as a Main Dish, Time Required: 25 minutes + 24 hours marinating time
Ingredients:
- 3 pounds uncooked, tail-on medium shrimp
- 2/3 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 teaspoon celery seed
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground allspice
- 4 bay leaves
- 3 clementines or tangerines, peeled and cut crosswise into 1/4-inch slices
- 3 cloves garlic, minced
- 1/2 medium red onion, thinly sliced lengthwise
- kosher salt, for serving
Instructions:
Bring a large saucepan of water to a boil and then reduce the heat to maintain a steady simmer. Add the shrimp, bring the water back to a boil, then cook the shrimp until they turn bright orange and are done, about 2 minutes. Drain the shrimp and let them cool to room temperature, leaving their tails attached.
Cook the shrimp
In a small bowl, combine the lemon juice, olive oil, vinegar, parsley, celery seed, pepper flakes, allspice, bay leaves, clementines, garlic, and red onion.
Combine the ingredients for the marinade.
Add the onions and clementines to the marinade.
Put the shrimp in a large bowl and pour the marinade over them, tossing it all together until it is evenly combined.
Marinate the shrimp for 24 hours.
Cover the bowl with plastic wrap and refrigerate it for at least 24 hours. Stir the shrimp and season it with some salt just before serving.
This is a party for your mouth!
Happy National Shrimp Day today & Happy Mother’s Day this weekend! ~Linda
Thai Orange Shrimp (adapted from saveur.com) Serves 8 – 10 as an Appetizer, 4 -5 as a Main Dish, Time Required: 25 minutes + 24 hours marinating time
Ingredients:
- 3 pounds uncooked, shell-on medium shrimp
- 2/3 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 teaspoon celery seed
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground allspice
- 4 bay leaves
- 3 clementines or tangerines, peeled and cut crosswise into 1/4-inch slices
- 3 cloves garlic, minced
- 1/2 medium red onion, thinly sliced lengthwise
- kosher salt, for serving
Instructions:
Bring a large saucepan of water to a boil and then reduce the heat to maintain a steady simmer. Add the shrimp, bring the water back to a boil, then cook the shrimp until they turn bright orange and are done, about 2 minutes. Drain the shrimp and let them cool to room temperature, leaving their tails attached.
In a small bowl, combine the lemon juice, olive oil, vinegar, parsley, celery seed, pepper flakes, allspice, bay leaves, clementines, garlic, and red onion. Put the shrimp in a large bowl and pour the dressing over them, tossing it all together until it is evenly combined. Cover the bowl with plastic wrap and refrigerate it for at least 24 hours. Stir the shrimp and season it with some salt just before serving.