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  • Citrus Shrimp with Penne

    1 vote
    This actually tastes better the next day. This would also taste very good made with chicken.

    Ingredients

    • 12 oz. fresh or frozen peeled and deveined medium shrimp
    • 8 oz. dried penne or bow ties (4 cups)
    • 1 tsp. finely shredded orange peel (set aside)
    • 2 oranges
    • Orange juice
    • t c. water
    • 1 Tbs. cornstarch
    • 1 tsp. instant chicken bouillon granules
    • 1 tsp. toasted sesame seed oil
    • { tsp. salt
    • 1/8 tsp. ground red pepper
    • 1 red or green sweet pepper, cut into t inch squares (about 1 cup)
    • 1 Tbs. cooking oil
    • 1 t c. fresh pea pods (or one 6 oz. bag frozen), trimmed, thawed and halved
    • diagonally

    Directions

    1. Thaw shrimp, if frozen. Cook pasta according to package directions. Drain; keep warm.
    2. Meanwhile, after shredding peel from oranges, remove remaining peels. Section the oranges over a bowl to catch the juice; set oranges aside. Add enough orange juice to the bowl to equal t c. In a small bowl, combine orange peel, orange juice, water, cornstarch, bouillon, sesame oil, salt, and ground red pepper; set aside.
    3. In a large skillet, cook sweet pepper in hot oil over medium-high heat for 1-2 minutes or until crisp-tender. Remove sweet pepper from skillet. Add shrimp to skillet; cook and stir about 2 minutes or until shrimp turn opaque. Remove shrimp from skillet.
    4. Stir orange juice mixture; add to skillet. Cookand stir until thickened and bubbly. Return shrimp and sweet pepper to skillet; stir in pea pods. Cook and stir for 2 minutes more. Gently stir in orange sections. Gently toss shrimp mixture with pasta.

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